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"This is a very versatile recipe that can be served warm or chilled. I have used this for many catering jobs and always have requests for the recipe."
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6 h 20 m servings 324 cals
Original recipe yields 15 servings

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
  3. Bake in the preheated oven until brisket is very tender, about 6 hours.
  4. Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
  5. Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
  6. Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 324 calories; 18.3 g fat; 23.3 g carbohydrates; 18 g protein; 50 mg cholesterol; 653 mg sodium. Full nutrition

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