12 ounces cooked Certified Hereford Beef brisket, cooked or shredded
1 teaspoon olive oil
1 medium yellow onion, chopped
1 large jalapeño pepper, seeded, chopped
4 cloves garlic, minced
3 cups canned diced green chiles
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
2 tablespoons dairy sour cream
- Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
- Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
- Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.
About Brisket Flat
The leaner portion from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut used for corned beef, or smoked for BBQ.
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