Spicy Shredded Brisket Recipe
Cook Time: 2 hours
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Description: This spicy shredded brisket is a versatile dish that adds a kick to your mealtime repertoire. Whether you’re filling soft tacos and burritos, making quesadillas, tostadas, or taco salads, this flavorful meat is sure to elevate your dish with its Southwestern U.S. and Mexican-inspired flair. Plus, it’s a perfect option for busy weeknights, requiring less than 4 hours to prepare.
Recipe Category: Meat
Keywords: Southwestern U.S., Mexican, Weeknight, < 4 Hours
Ingredients:
- 3-4 pounds beef brisket
- 1/4 cup water
- 1 garlic clove, minced
- 4-5 teaspoons dried oregano
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 cup salsa
- 1 can (4 ounces) diced green chilies
Nutritional Information (per serving):
- Calories: 866
- Fat Content: 70.6g
- Saturated Fat Content: 25.6g
- Cholesterol Content: 165.6mg
- Sodium Content: 1075.7mg
- Carbohydrate Content: 16.8g
- Fiber Content: 4.4g
- Sugar Content: 5.2g
- Protein Content: 41.9g
Recipe Yield: 6 cups
Aggregated Rating: 4 stars
Review Count: 2
Recipe Instructions:
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Begin by browning the brisket in hot oil in a large Dutch oven. This step helps to seal in the flavors and develop a rich, caramelized exterior on the meat.
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Once the brisket is nicely browned, add 1 quart of water along with the minced garlic, dried oregano, salt, and black pepper to the Dutch oven. Bring the mixture to a boil.
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Cover the Dutch oven, reduce the heat to a simmer, and let the brisket cook for approximately 2 hours or until it is very tender. The low and slow cooking process allows the meat to become incredibly tender and infused with the flavors of the spices.
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Alternatively, if you prefer to use a crockpot, you can transfer the browned brisket along with the water and spices to the slow cooker. Cook on low for 7-8 hours, ensuring to check the water level periodically to prevent the brisket from drying out.
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Once the brisket is cooked to perfection, remove it from the cooking liquid and shred the meat into bite-size pieces using two forks. This step allows the brisket to absorb even more of the delicious flavors from the cooking liquid.
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In a separate pan, whisk together the all-purpose flour, chili powder, and ground cumin with the reserved drippings from the Dutch oven. Cook the mixture over medium heat, whisking constantly, until it thickens into a flavorful gravy.
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Stir in the salsa and diced green chilies, allowing the mixture to simmer for an additional 15 minutes or until thoroughly heated. This step adds a burst of tangy sweetness from the salsa and a mild heat from the green chilies.
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Finally, add the shredded brisket back into the pan with the salsa mixture, stirring occasionally, and cook just until the meat is thoroughly heated through. This ensures that every bite is packed with flavor and warmth.
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Serve the spicy shredded brisket hot, garnished with your favorite toppings such as diced avocado, shredded cheese, chopped cilantro, or a dollop of sour cream. It’s perfect for filling soft tacos, burritos, quesadillas, tostadas, or topping taco salads.
Yield: This recipe yields approximately 6 1/2 cups of spicy shredded brisket, providing plenty of leftovers for enjoying throughout the week or feeding a crowd at your next gathering.
Additional Tips:
- For an extra spicy kick, you can adjust the amount of chili powder or add some diced jalapeños to the salsa mixture.
- This recipe can easily be adapted to suit your preferences by using different cuts of beef or adjusting the spice levels to your liking.
- Leftover shredded brisket can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Simply reheat gently on the stovetop or in the microwave before serving.
