This is an ideal recipe for a summer picnic or backyard BBQ. It involves a little work and planning, but the taste is well worth it!
- 3 tsp ancho chili powder
- 3 medium tomatoes (about 1 1/2 pounds total)
- 6 cloves garlic, peeled
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground cloves
- 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
- 2 tablespoons vegetable oil
- 24 slider rolls
- Arrange the tomatoes on baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin.
- Combine the tomato, ancho, garlic, oregano, cumin, cloves, and 1 cup water in a blender or food processer and process until smooth.
- Arrange a rack in the middle of the oven and preheat to 300°F.
- Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking.
- Sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
- Once all of the meat is seared, return it all to the pot and add the chile-tomato purée. Bring to a boil and then place the parchment round over the meat.
- Cover the pot with a lid and transfer to the oven. Cook for about three hours, or until the meat is very tender.
- Transfer meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat.
- Skim excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt & pepper.
Note: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.
Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.
Finish it off by topping with coleslaw and pickle slices!
Recipe by Chef Bill Beck, Taste! Catering