Mexican Sonoran Shredded Beef

Preparation time: 20 minutes
Cooking time: approximately 4 hours
Serves: 8-12

1 four lb beef brisket, trimmed of fat and cut into large cubes
4 cans of beef broth
1 whole head of garlic, crushed
2 onions, coarsely chopped
2 stalks of celery
2 dried Guajillo chilies, broken into pieces
4 jalapeño peppers, sliced
1 tbsp cumin
1 tbsp oregano
Kosher salt and fresh cracked black pepper to taste
Olive oil for frying

  • Cut brisket into large chunks. season with salt and pepper
  • Add a little olive oil to a large stock pot or baking pan and using medium heat add the brisket and brown.
  • Add all of the other ingredients and make sure that the brisket is covered with the beef stock.
  • Bring to a boil, then reduce heat and simmer partially covered for 4 hours.
  • Check frequently and make sure brisket is still submerged in liquid. Add liquid as needed.
  • After four hours, remove brisket from stock and set on a large baking sheet and let cool for 30 minutes.
  • Using two forks shred the meat.
  • Now the meat is ready to use in tacos, enchiladas.

Suggested wine pairings: Cabernet Sauvignon, Pinot Noir