1. Brown brisket in hot oil in a large Dutch oven. 2. Add 1 quart water and next 4 ingredients; bring to a boil. 3. Cover, reduce heat, and simmer 2 hours or until meat is very tender. 4. (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan. 5. Shred meat into bite-size pieces. 6. Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened. 7. Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated. 8. Stir in meat; cook, stirring occasionally, just until thoroughly heated. 9. Yield: 6 1/2 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
