Shredded Mexican Beef

This recipe is great to use in soft tacos, burritos or Mexican Casseroles.

It can be made ahead and frozen. I pour the juices off of he meat, remove the fat, and freeze in its own container. I freeze the meat separately in a vacuum seal bag. When ready to serve I thaw both, warm the juice in a saucepan or in the microwave, and heat the meat by placing the vacuum bag into a pot of simmering water. You want to make sure the pot is large enough to hold the meat and cover just to the top. The amount of time you leave it in the simmering water depends on how much meat you are heating. One pound of thawed, room temperature meat should take about 20 minutes.

INGREDIENTS - Serves 6

5 pound beef brisket

1-2 teaspoons kosher salt

2 teaspoons chili powder

1 teaspoon black pepper

2 tablespoons vegetable oil

1 onion, chopped in large pieces

4 garlic cloves, minced

10-12 pickled jalapeño slices (mild or hot - your preference)

1 cup tomato sauce

1 package taco seasoning

1 can beef broth (preferably Campbells)

1/4 cup juice from the jalapeños

Directions

Trim some of the heavy fat cap off of the brisket, you only want about 1/4 inch remaining. Season the meat with salt, pepper and chili powder. Heat a large skillet over high to medium high heat. Add the oil and sear the meat on both sides until nicely brown. Sprinkle onions on bottom of crock pot. Lay the beef on top. Sprinkle on garlic & jalapeño slices. Mix together the tomato sauce, taco seasoning, beef broth and jalapeño juice and pour over meat. Cook on high for 6 hours. Remove meat & shred (two forks work well for this).

Strain the juices from the crockpot and degrease. Save about 1 cup of juices and toss with the meat.

Serve with soft taco shells and whatever toppings you like - grated cheese, lettuce, tomato, avocado, cilantro, sour cream, salsa, etc.

See above for freezing instructions.