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Fresh cilantro, garlic and the unmistaken flavor of a chipotle
pepper season this favorite beef cut as it simmers all day. The
fresh tomato salsa provides a flavor and nutrition punch! It's a
meal in itself!
CHIPOTLE PEPPER BEEF WITH FRESH TOMATO SALSA
1 tablespoon vegetable oil
1 beef brisket, about 2 pounds, well trimmed
1 onion, thinly sliced
6 cloves garlic, minced
1 canned chipotle pepper in adobe sauce, chopped
1/4 cup minced fresh cilantro
1/2 teaspoon seasoned salt
1/2 cup tomato juice
Fresh Tomato Salsa
Flour tortillas, warmed
Cut meat into fourths. Heat oil in large skillet over medium-high heat. Add
meat and cook until browned, turning to brown evenly. Place onions in
slow cooker, then top with meat. Add garlic, chipotle pepper, cilantro,
seasoned salt and juice. Cover and cook on low 8 to 9 hours.
Remove meat and onions with a slotted spoon. Shred meat using 2 forks;
stir together shredded meat and onion. Spoon meat and Fresh Tomato
Salsa into center of warmed tortilla then fold tortilla over filling. Serve
immediately.
Makes 6 to 8 servings.
Fresh Tomato Salsa
8 Roma tomatoes, seeded and chopped
4 green onions, sliced
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and minced
Juice of 2 limes
Stir together all ingredients. Serve immediately or cover and refrigerate
until serving time.
Tip:
Chipotle peppers are smoked jalapeno peppers and are often found
canned in adobe sauce. Use one for this recipe, then package the rest
and freeze for use another time. For even move convenience, freeze the
remaining canned chipotle peppers in very small containers so you can
thaw and use just the amount you need.
Recipe from Simmer or Sizzle: Cooking With Your Slow Cooker or Contact Grill by
Kathryn Moore and Roxanne Wyss (2007, Thomson-Delmar Publishing)
Fresh cilantro, garlic and the unmistaken flavor of a chipotle
pepper season this favorite beef cut as it simmers all day. The
fresh tomato salsa provides a flavor and nutrition punch! It's a
meal in itself!
CHIPOTLE PEPPER BEEF WITH FRESH TOMATO SALSA
1 tablespoon vegetable oil
1 beef brisket, about 2 pounds, well trimmed
1 onion, thinly sliced
6 cloves garlic, minced
1 canned chipotle pepper in adobe sauce, chopped
1/4 cup minced fresh cilantro
1/2 teaspoon seasoned salt
1/2 cup tomato juice
Fresh Tomato Salsa
Flour tortillas, warmed
Cut meat into fourths. Heat oil in large skillet over medium-high heat. Add
meat and cook until browned, turning to brown evenly. Place onions in
slow cooker, then top with meat. Add garlic, chipotle pepper, cilantro,
seasoned salt and juice. Cover and cook on low 8 to 9 hours.
Remove meat and onions with a slotted spoon. Shred meat using 2 forks;
stir together shredded meat and onion. Spoon meat and Fresh Tomato
Salsa into center of warmed tortilla then fold tortilla over filling. Serve
immediately.
Makes 6 to 8 servings.
Fresh Tomato Salsa
8 Roma tomatoes, seeded and chopped
4 green onions, sliced
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and minced
Juice of 2 limes
Stir together all ingredients. Serve immediately or cover and refrigerate
until serving time.
Tip:
Chipotle peppers are smoked jalapeno peppers and are often found
canned in adobe sauce. Use one for this recipe, then package the rest
and freeze for use another time. For even move convenience, freeze the
remaining canned chipotle peppers in very small containers so you can
thaw and use just the amount you need.
Recipe from Simmer or Sizzle: Cooking With Your Slow Cooker or Contact Grill by
Kathryn Moore and Roxanne Wyss (2007, Thomson-Delmar Publishing)
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Tip of the Month:
Pesto Sauce --
Combine in a food
processor: 2 cups fresh
basil leaves, 1/4 cup
toasted pine nuts, 1 or 2
cloves garlic, 1/2
teaspoon Kosher salt,
and 1/4 teaspoon
ground black pepper;
pulse to chop. With the
motor running, drizzle in
2/3 cup extra virgin
olive oil. Stir in 1/2 cup
freshly grated Parmesan
cheese. Makes about 1
cup.
Pesto Sauce --
Combine in a food
processor: 2 cups fresh
basil leaves, 1/4 cup
toasted pine nuts, 1 or 2
cloves garlic, 1/2
teaspoon Kosher salt,
and 1/4 teaspoon
ground black pepper;
pulse to chop. With the
motor running, drizzle in
2/3 cup extra virgin
olive oil. Stir in 1/2 cup
freshly grated Parmesan
cheese. Makes about 1
cup.