2 onions, sliced
5 cloves garlic, whole
1½ tsp salt
1 tsp cumin
1 tsp oregano
½ tsp ground cloves
½ tsp ancho chili powder
1 3-4 pound beef brisket, with fat left on
2 whole dried ancho chilis
2 canned chipotle peppers in adobo sauce
4 cups low sodium beef broth
½ cup water
2 tbsp cider vinegar
1 tbsp Maggi seasoning or soy sauce
1 tbsp honey
1. Preheat oven to 350 F. Lay onion and garlic in the bottom of a roasting pan or large Dutch oven. In a small bowl, combine salt, cumin, oregano, cloves and chili powder. Rub brisket with spice mixture on all sides, and place seasoned meat over onions.
2. Rehydrate dried ancho peppers by soaking briefly in hot water. Drain and remove stems and seeds. Coarsely chop anchos, along with chipotles, and add to roaster. Combine beef broth with water, vinegar, Maggi/soy and honey. Mix well before pouring over meat.
3. Cover tightly and braise on lower rack in oven for 3-4 hours, checking periodically and adding water by the cupful if pan begins to look dry. It’s ready when the meat is tender and deep brown on top.
4. When meat is cool enough to handle, shred using two forks or fingertips, then chop coarsely. Skim fat from braising liquid and add to shredded meat until saucy but not swimming. Cool completely and pack in a leak-proof container.