Recipe: Several Recipes for Sheri w/ what remains of the beef brisket.

Green Chile Smoked Brisket Burritos
Yield: 16 Servings
Contributor: Cindi & Rodney (Vicksburg, MS)

10 oz green chiles; diced
1 part Kentucky fried chicken gravy
1 large bell pepper; chopped
1 large onion; chopped
1 c good salsa (prepared salsa)
1 1/2 lb smoked beef brisket; shredded
1 tb garlic; powder
1 salt to taste
16 large flour tortillas
1 lb Monterey Jack cheese; shredded

Thought I'd pass this recipe along since we just made it and I can vouch how good it is first hand (and full stomached). This is a modification to a recipe Cindi has made for years. (We added bell peppers and onions and used smoked brisket). I used several bags of sliced brisket from the freezer to clean it out a little in preparation for the next one I'll be doing soon. In a large sauce pan or dutch oven, saute bell pepper, onion, and green chiles with garlic powder in about 3 tablespoons of oil. When onions and bell peppers are tender, add brisket, salsa, and gravy. Cook over low heat for 30 minutes, stirring occasionally. Sample often. Spoon meat mixture and cheese onto flour tortilla and wrap. There's lots of variations possible on this but the important ingredient for the special flavor is the Kentucky Fried Chicken gravy. These burritos can be frozen and are great when re-heated.

Oklahoma Style Brisket Sandwiches
Yield: 8 Servings
Recipe By : Holiday Celebrations
Posted to FOODWINE Digest 24 October 96

1 4 pound beef brisket; trimmed
1 large onion; sliced
2 bay leaves
1 c catsup
2 tb Worcestershire sauce
4 tsp brown sugar
2 tsp instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding cooking liquid. Place brisket and onion in a 2 quart rectangular baking dish. For sauce, stir together catsup, Worcestershire sauce, brown sugar, coffee granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a 350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or rolls. Place remaining sauce in a gravy boat for people to help themselves! Makes 8 to 10.

Birria-Style Brisket
From the Chile-Heads Recipe Collection

4 dried california or new mexico chiles, or
1/4 c chile powder
2 small dried hot chiles
1 1/2 c dry red wine
1/4 c wine vinegar
6 cloves garlic
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano leaves
1/2 tsp ground cinnamon
3 lb center cut beef brisket, surface fat trimmed
4 large onions, thinly sliced.

Birria is a typical dish from the Zacatecas area of Mexico, often made with lamb. As always, the chile content can be adjusted upwards! Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil. Remove, cover and let stand until softened, about 45-60 min. Puree the chiles with the rest of the seasonings (everything except the beef and onions) until smooth. Place meat in a roasting pan, top with chile mixture and onions. Seal pan tightly with aluminum foil. Bake, covered, at 350F until brisket is very tender, about 4 hours. Shred meat, mix with onion and juices. Serve with cilantro, lime and sour cream to add to taste; or, roll in tortillas for a birria-burrito!