Spicy Shredded Brisket

• 3 -4 lbs beef brisket
• 1/4 cup vegetable oil
• 1 quart water
• 4 -5 cloves garlic
• 3 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons flour
• 3 tablespoons chili powder
• 1 tablespoon ground red pepper
• 1 teaspoon ground cumin
• 1 (16 ounce) jar salsa
• 2 (4 1/2 ounce) cans chopped green chilies

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.

beef brisket, vegetable oil, water, garlic, oregano, salt, pepper, flour, chili powder, ground red pepper, ground cumin, salsa, green chilies

Taken from www.food.com/recipe/spicy-shredded-brisket-49132 (may not work)