Pulled Brisket

• 4 lbs Brisket or Top of Rib
• 1 large onion sliced in 1/2 rings
• 6 minced garlic cloves
• 1 T Chili Powder
• 3 Dried Ancho Chilies
• 2-3 Chipotle Chilies in Canned in Adobo Sauce
• 1 T Adobo Sauce
• 1 C Ketchup
• 1/4 C Brown Sugar
• 1/2 C Apple Cider Vinegar
• 1/2 C Worcestershire Sauce
• 1 t Ground Mustard
• 1 Cup of Chicken or Vegetable Stock
• 1 15 oz can of diced tomatoes
• 1 t salt
• 1 t black pepper

1. Soak Ancho Chiles in hot water until soft. Remove stem and seeds.
2. Sear Brisket in dutch oven
3. Remove brisket and brown onions and garlic
4. In food processor with blade combine: Chili Powder; Ancho Chilies; Chipotle Chilies; Adobo Sauce; Ketchup; Brown Sugar; Apple Cider Vinegar; Worcestershire Sauce and Ground Mustard. Pulse until smooth.
5. Place brisket back in dutch oven with browned onions and garlic. Pour contents of food processor over the brisket. Add soup, diced tomatoes, salt and pepper.
6. Cover heat until simmering. Place into oven at 250 F. Cook until very tender about 4-5 hours. Remove lid for the last hour or so in the oven to help reduce the liquid.Remove brisket and shred with two forks and set aside. Place dutch oven on stove and reduce until thickened (about 30 minutes). Return shredded beef to pot and heat through. Adjust salt and pepper to taste.
7. Serve on fresh kaiser rolls.

brisket, onion, garlic, t, chilies, chilies, t, ketchup, brown sugar, apple cider vinegar, worcestershire sauce, ground mustard, chicken, tomatoes, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/pulled-brisket-52524041 (may not work)