Tex-Mex Shredded Beef Brisket in Chipotle Mango Barbecue Sauce
Sometimes in Texas you just want barbecue. Unfortunately, it takes all day and a good smoker to make real Texas barbecue brisket. Not everyone has the equipment or the time. Here is a recipe for barbecue beef that will satisfy your craving with minimal effort. All you need is an ovenproof pot with a tight-fitting lid. For all you purists out there, this is not intended to duplicate a real slow smoked Texas barbecue brisket. It's something a little different. The chipotle pepper adds a mild smoky flavor and a little heat. (Chipotles are smoked, dried jalapeno peppers. They are available in small cans marinated in adobo sauce.)
From David Bulla's article on beef steak.
Season the beef with salt and pepper. In a large non-reactive pot (stainless steel or enameled cast iron) on medium-high heat, brown the beef on all sides in the olive oil. Do this in several batches being sure not to crowd the pan or you will never get the beef browned. You also want a "fond" to form on the bottom of the pan. This is all the browned bits and caramelized juices from the meat and it adds a significant amount of flavor. When all the meat is nicely browned, return the meat to the pan with the sauce. Bring the sauce up to a simmer, scraping the bottom of the pan with a wooden spoon to remove the browned bits. Cover the pot, reduce heat and simmer on low heat. The easiest way to do this is to put the whole covered pot into a preheated 300F degree oven or dump the whole thing into a crock pot set on low. Simmer for at least 2 hours. Check occasionally to make sure the liquid has not evaporated. If you start to run out of liquid, add a little beer or water. The beef should be fork tender. As you check on it, you can begin to break up the meat into shredded chunks with a fork. When it's all done, you should be able to easily pull the meat apart with a fork. Serves 6 to 8.
Recipe editor Patricia Mitchell
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