...Mmmmmexican beef brisket (aka the most amazing thing I have ever eaten)...

I first had this recipe with Cindy and Ernesto.  However, after receiving this AMAZING and beautiful dutch oven from my 'in-laws' for Christmas (I am very lucky in the in-law department!) it was the very first thing I wanted to make.  There was literally not one speck of food left when Sean and I tucked into the finished product and he begged me to make it again the next night... it is that good!

Begin by salting and peppering you brisket (we used about one pound and so I halved the recipe that is below)...   also preheat oven to 225.

Then dredge in flour...

Heat oil in 'french' oven and sear meat on all sides...

The beginnings of the deliciousness!

Chopped carrots and onions...

After browning the meat remove and chuck in the carrots and onions cooking until they brown and then add GARLIC, cook for a couple minutes and then put the meat and the rest of the ingredients in MINUS the salt.

Stir it around and bring to a boil...

After it boils put on the lid and sllllide into the oven, cook for about 2.5 hours the take it out and pull out the meat...

Pull out the bay leaves and ladle out everything else into a blender (take the center piece out of the lid to allow the heat to vent)... 

Blend it up (into the most amazing spicy sauce EVER).

Shred the meat...

Heat some tortillas and make a simple salsa...

After you heat a tortillas put on some meat, salsa and cilantro and some plain yogurt or sour cream if it is a little spicy for you, wrap it up and dip into the fresh blended sauce...salivate...repeat...

To make a tasty salsa, follow these directions... 

However, I made this in the midst of the 2011 Atlanta blizzard and could not get out for the fresh ingredients for this salsa... so I made due with some chunky canned tomato sauce, some of the adobo sauce from the recipe, a little onion, garlic, half a habanero, salt and pepper... it wasn't the best salsa ever made but it did the job!

Mexican Beef Brisket

• 3 1/2 pounds beef brisket
• 1 tablespoon coarse salt
• 2 teaspoons freshly ground pepper
• Flour for dredging
• 1/2 cup vegetable oil
• 3 large carrots, peeled and cut into 2-inch lengths
• 2 medium onions, chopped
• 10 garlic cloves, peeled and minced
• 5 chipotle pepers in adobo sauce (less if you can't stand the heat)
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano
• 2 quarts chicken stock or water
• 5 bay leaves
• Salt to taste
• 4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish

 Check out Cindy's directions/ pictures if anything is unclear and MAKE THIS!!