- 2 1/2 lb (1 kg) brisket (no other cut will do)
- 3 Tbsp. vegetable oil
- 1 lrg onion, minced
- 2 lrg carrots, coarsely minced
- 3 x or possibly 4 pcs of celery, coarsely minced
- 1 x green chili, seeded and minced (use more chilies if you want to liven things up) 2 c. Heinz tomato ketchup (no other will do)
- 1/2 bot of smoky barbeque sauce (any sort will do)
- 1 c. cider vinegar Water Salt and pepper to taste Hamburger buns Coleslaw (preferably homemade)
- If you must, trim the brisket of excess fat. Leave in a whole piece.
- Heat the vegetable oil in a large pot and gently fry the minced vegetables. Add in the meat and brown. Add in the tomato ketchup, smoky barbeque sauce, vinegar, and sufficient water to cover the meat. Bring to a boil, then immediately reduce heat to a bare simmer, and leave to slow cook for 3 to 4 hrs or possibly even longer.
- Allow to cold (preferably overnight) then thoroughly defat (OK, if desired, you can leave some of the fat - it does make it taste better).
- Take out the pcs of meat and shred them completely with a fork.
- Return the shredded meat to the gooey sauce.
- To serve, reheat thoroughly, and spoon generously into hamburger buns, topped with a spoonful or possibly two of homemade coleslaw.
- Wine Suggestion:You gotta be kidding. A tall-neck bottle of Stroh's (I'd like to say no other will do, but in fact, plenty others will do just fine), or possibly, if you're feeling poncey a very well chilled tumbler of White Zinfandel.
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