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Slow-Cooked Beef with Poblano-Lime Salsa
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Prep Time:
50 minutes
Total Time:
4 hours
Spicy salsa enhances savory beef and bacon in soft tortilla wraps.
Ingredients:
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 beef brisket (2 1/2 lb)
  • 4 slices thick-sliced bacon, cut into 1-inch pieces
  • 2 medium onions, chopped (2 cups)
  • 3 cloves garlic, finely chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 teaspoons dried oregano leaves
  • 6 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 3 dried bay leaves
  • 1 can (14 oz) low-sodium beef broth
  • 1/4 lb ripe plum (Roma) tomatoes, chopped
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped poblano chiles
  • 1 tablespoon lime juice
  • 1 clove garlic, finely chopped
  • 1/2 small jalapeño chile, seeded and finely chopped
  • Dash of sugar
  • Dash of salt
  • Dash of ground cumin
  • 8 flour tortillas (8 inch), warmed
Instructions:
  • Preheat the oven to 350°F with the rack in the lowest position.
  • Combine 1 tablespoon salt, chili powder, and 2 teaspoons cumin in a small bowl. Massage the mixture onto the beef and let it sit.
  • In a 4-quart ovenproof Dutch oven, cook bacon over medium heat until crisp. Remove bacon, leaving drippings in the pan. Increase heat to medium-high and sear beef on all sides until well-browned, about 3 to 5 minutes per side. Transfer beef to a plate and set aside.
  • Turn the heat down to medium. Toss in 2 cups of onions into the Dutch oven and cook them for 2 minutes, stirring occasionally until they soften a bit. Add garlic, tomatoes, oregano, parsley, thyme, bay leaves, broth, and bacon. Put the beef back in the pan and bring the liquid to a boil. Cover the pan and transfer it to the oven. Let it cook for 1 1/2 hours. Take it out, flip the beef, cover it again, and bake for another 1 1/2 hours. Remove the pan from the oven and allow it to sit, covered, with the beef in the flavorful broth.
  • Combine all salsa ingredients in a small bowl and let the flavors mingle.
  • Transfer the beef to a cutting board and shred it with 2 forks. Place the shredded beef back into the pan until ready to serve.
  • Place a generous portion of 1/2 cup shredded beef in the center of a tortilla using a slotted spoon, add about 2 tablespoons of salsa, then carefully roll the tortilla to wrap the filling.

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