Southwest Shredded Beef Brisket

Jun 09, 2023June 9, 20230 2
Southwest Shredded Beef Brisket with Poblano Peppers and Chipotle Chiles
in Main

Prep

30 min

Cook

5 hrs

Ready In

6 hrs

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb beef brisket
2 large onions , peeled and sliced
1 quart canned beef broth
4 poblano peppers or 6 long green chilies , cut into 1/4 inch wide strips
4 ounces chipotle chiles in adobo , pureed or 4 ounces dried chipotle powder
2/3 cup olive oil
1/2 cup fresh lime juice
8 ounces monterey jack cheese , cut into 1/4 inch cubes
1/2 cup white wine vinegar
1 1/2 teaspoons salt
2 cloves crushed garlic
1 cup coarsely chopped red onion
3/4 cup minced cilantro
1 head romaine lettuce , separated
3 medium tomatoes , wedged
2 ripe avocados , peeld , pitted , and sliced
5 radishes , sliced paper thin
12 -18 small flour tortillas

Nutrision Information

Servings Per Recipe
6-8
Calories
873
Sugar
7g
Fat
47g
This Southwestern-style beef brisket is a crowd-pleaser and it smells amazing. The chipotle and poblano peppers bring a perfect blend of complex flavors to the meat. Low and slow cooking will give you a tender and flavorful shredded beef that is perfect for tacos, burritos, or even a sandwich. The texture and flavor of the brisket won’t disappoint you. It’s smoky, tender, and juiciness will leave you craving more. Southwest Shredded Beef Brisket is a perfect meal to enjoy with your friends and family while enjoying your favorite beverage.

Instructions

1.Preheat your oven to 275°F.
2.In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef brisket and brown on all sides, approximately 10 minutes. Remove from the pot and set aside.
3.Add the sliced onions to the pot, sauté for 5 minutes, or until onions have softened. Add the garlic, and sauté for another minute. Stir in the beef broth, white wine vinegar, and the pureed chipotle chiles in adobo. Using a wooden spoon, scrape the bottom of the pot to remove all brown bits.
4.Nestle the browned brisket back into the pot and pour in any juices that may have accumulated on the plate. Add the poblano peppers, cilantro, and salt into the pot.
5.Loosely cover the pot with a lid and roast it in the preheated oven for 4 to 5 hours, or until the beef is extremely tender and falls apart easily.
6.Remove the pot from the oven. Take the brisket out of the pot and shred it into bite-sized pieces with two forks. Discard any large pieces of fat.
7.Return the shredded meat back into the pot and stir through. Squeeze in the fresh lime juice and stir. Let the pot rest for 10 minutes before serving and add any extra salt, if necessary.
8.Serve the shredded beef brisket hot, garnished with cubed monterey jack cheese, romaine lettuce, tomatoes, sliced avocado, and radishes. Warm small flour tortillas should be served on the side.

PROS

Southwest Shredded Beef Brisket is a protein-rich meal that is full of flavor and smoky goodness.

The dish can be prepared ahead of time and is perfect for entertaining guest or serve up as a weekday meal.

CONS

Cooking the brisket takes a long time, about 4-5 hours in the oven.
Preparation and cooking time of the whole recipe takes around 6 hours, so it requires some patience and planning.

The dish packs a lot of flavor but it’s also high in calories and fat content.

HEALTH & BENEFITS

Southwest Shredded Beef Brisket is rich in protein and vitamin B12 which helps boost your mood and energy levels and improves muscle health. Chipotle chiles have anti-inflammatory properties that support brain and heart health. Poblano peppers have high fiber content which is great for digestive health.

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