| 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 |
ts |
Hot Mexican Chile Powder; Schilling brand |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground thyme |
| 1/2 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Oregano flakes; Schilling's Mexican |
| 3 |
lg |
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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