How to Make Shredded Chipotlé Beef Salad

Spicy Tex-Mex shredded beef brisket meat on a bed of salad greens; allow at least 4 hours for beef brisket cooking time. Shredded chipotlé beef salad recipe >>

Difficulty: Moderately Easy

Instructions

1. Gather and prepare the following items:
   
   (Shredded Chipotlé Beef Salad Ingredients)
   * 5 pounds top-side beef brisket, fat trimmed
   * 2 large yellow onions, peeled and sliced
   * 4 cups reduced-salt beef broth
   * 4 fresh red peppers
   * 1 can (about 7 ounces) chipotlé pepper in adobo sauce
   * 2⁄3 cup extra virgin olive oil
   * 3 cloves garlic, peeled and minced
   * 1⁄2 pound monterey jack cheese, cubed
   * 1 small red onion, peeled and diced
   * 3⁄4 cup fresh cilantro, finely chopped
   * 1⁄3 cup fresh lime juice
   * 1⁄3 cup white wine vinegar
   * Pinch of salt
   * 1 head lettuce (i.e. romaine), leaves separated
   * 3 medium tomatoes, cut into wedges
   * 2 large avocados, peeled and cut into wedges
   * 1 cucumber, sliced
   * 5 radishes, thinly sliced

2. Place beef brisket in a large pot, with yellow onions and beef stock. Add water enough to cover 3" above the ingredients. Bring to a boil over high heat, then reduce to simmer. Cover, and slow cook until beef is tender; about 4-1/2 hours. Turn beef occasionally during process.

3. Allow beef to cool in pot until safe to handle, about 30 minutes. Discard beef broth and remaining contents, or save it for other recipes. Remove beef to cutting board, and tear meat with your fingers or shred with two forks. Set aside shredded beef.

4. Char red peppers in a broiling pan under a broiler, broil until blacken. Place peppers in a paper bag, close thigh and let steam in the bag for 10 minutes. Rub off red pepper skin, remove and discard stems. Slice peppers open with a small knife, and scrape out seeds, ribs (vein). Slice red peppers into strips.

5. Drain chipotlé peppers but keeping the adobo sauce. Chop chipotlé peppers after removing seeds. Add chipotlé peppers to the olive oil, garlic, vinegar, lime juice, and salt in a large mixing bowl. Taste test mixture; if not spicy enough according to your taste, add reserved adobo sauce.

6. Mix in the shredded beef, charred red peppers, monterey jack cheese, red onions, and cilantro.

7. Arrange beef mixture on a bed of lettuce leaves. Garnish with tomatoes, cucumber, avocados, and radishes. Recipe makes 4 servings.

[livluvlaf729]

on 10/9/2009 This looks so yummy :)