| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Brisket, flat half well |
|
|
trimmed Elk Moose or |
|
|
Deer |
| 21 |
oz |
Chicken broth, Two 10 1/2 oz |
|
|
cans. |
| 4 |
oz |
Diced green chiles, Ortega |
|
|
brand |
| 12 |
oz |
Mild green chile salsa, one |
|
|
12 oz jar mild Ortega |
|
|
brand |
| 2 |
t |
Hot Mexican Chile Powder |
|
|
Schilling brand |
| 1 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Ground thyme |
| 1/2 |
t |
Crushed red pepper |
| 1/2 |
t |
Oregano flakes, Schilling's |
|
|
Mexican |
| 3 |
|
Cloves garlic, crushed |
INSTRUCTIONS
Place the brisket in a roasting pan. In a large bowl mix all the
remaining ingredients and blend well. Pour over the brisket, cover and
place in a preheated 275 degree oven. Cook approximately 6 hours or
until very tender. Cook uncovered the last hour. Check occasionally to
be sure the sauce doesn't dry out too much. If more liquid is needed
add more chicken broth. The sauce should be the consistency of a good
gravy when done. NOTES : Note - This can be eaten as a brisket or
shredded and used for tacos, tostados, enchiladas or burritos. If you
use it shredded mix it with the sauce as you shred it. This will
freeze well if packaged correctly. Recipe by: LeRoy Trnavsky
Combination of 4/11/92 & 4/26/92 Posted to MasterCook Digest by
drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998, converted by
MM_Buster v2.0l.
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