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    3 pounds brisket
    2 onions, 1 halved, 1 chopped
    1 large carrot, quartered
    1 stalk celery, quartered
    2 cloves garlic
    1 cup chopped fresh cilantro
    1 12-ounce can whole tomatoes
    Salt and pepper to taste
    1 large tomato, chopped
    1 4-ounce can chipotle chilies, drained and chopped (reserve liquid)
    1/4 cup light olive oil
    1/4 cup vinegar
    1/2 pound Monterey Jack cheese, cut in 1/4 inch cubes
    2 large avocados, sliced length-wise

  Preheat oven to 325F degrees.
  Place brisket in heavy pot and cover with water. Add halved onion,
 carrot, celery, garlic, 1/2 cup chopped cilantro, canned tomatoes,
 salt and pepper. Cover and cook in oven approximately 4 hours until
 very tender, Remove from liquid, cool slightly and shred thoroughly
 with a fork. In large bowl, combine shredded beef, chopped onion,
 chopped tomato, remaining cilantro, chipotle chilies, and liquid to
 taste, oil, vinegar, salt and pepper. Let cool in refrigerator at
 least 4 hours. Before serving, toss with cheese and turn into a
 decorative bowl. Garnish with sliced avocado. Serve with warm corn
 or flour tortillas, pinto beans and guacamole or tossed green salad.