1. Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns. 2. Bring mixture to a boil over high heat, skimming off any foam. 3. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender. 4. Let cool 30 minutes in cooking liquid. 5. Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew. 6. Pull meat apart into shreds. 7. (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée. 8. To complete salad: In a bowl, mix brisket with about 3/4 of the dressing. 9. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro. 10. Drizzle additional dressing over top, enough to make the mixture moist. 11. Garnish with radish roses if desired. 12. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
