Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
2
Low
Nutrition per serving
Calories158.3 kcal (8%)
Total Fat9.9 g (14%)
Carbs6.7 g (3%)
Sugars1.4 g (2%)
Protein11.5 g (23%)
Sodium570.3 mg (29%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 lbsBrisket
leftover, diced
900mlbeef stock
low sodium
6dried chillies
3 of each passilla, guajillo, and ancho
1onion
medium, chopped
6garlic cloves
2bay leaves
1 Tbspground cumin
1 Tbspground coriander
1 Tbsporegano
1 tspground ginger
½ tspwhite pepper
1 tsppaprika
use smoked for more flavor
1 ½ tspsalt
or to taste
pepper
2chipotles in adobo sauce
2 Tbspcrushed tomatoes
Instructions
Step 1
* Remove stems and seeds from chilies. Add them to a pot with 4 cups of water. Boil on medium for about 30 minutes.
Step 2
* In a large pot or Dutch oven, add beef stock, equal amount of water, brisket, and chopped onion. Cook on medium for 30-45 minutes.
Step 3
* In a blender; add chillies, chipotles in adobo, garlic, cumin, coriander, oregano, ginger, white pepper, salt, pepper, crushed tomatoes, and chili water. Blend until smooth purée. Keep any leftover chili water and add to the brisket pot.
Step 4
* Add purée and bay leaves to brisket pot.
Step 5
* Cook 4-8 hours on medium low heat. Stir and thin out with water as needed. Remove bay leaves once cooked. I cooked it for 8 hours.
Step 6
* Remove brisket from pot and shred. Place shredded brisket back into pot.
Notes
3 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
Special occasion
There are no notes yet. Be the first to share your experience!
