Shredded Brisket with Chipotle Dressing

By Bailey1_

Ingredients

• For Phase 2:
• Serves 16
• This recipe is suitable for all phases of the Fast Metabolism Diet.
• Prep time: 25 minutes
• Cooking time: 5 to 10 hours (slow cooker)
• For the brisket
• 4 pounds beef brisket
• 1 large yellow onion, chopped
• 10 black peppercorns
• 4 dried bay leaves
• 3 medium cloves garlic, crushed
• 2 Serrano chiles, coarsely chopped (or 1 jalapeño)
• 1 tsp. sea salt
• For the chipotle dressing
• 2 to 4 dried chipotle peppers (depending how spicy you like it)
• 1/4 cup fresh lime juice
• 1/4 cup red wine vinegar
• 2 medium cloves garlic, chopped
• 2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• Toppings
• Shredded lettuce, diced jicama, fresh cilantro, chopped fresh or pickled jalapeños, pickled red onions
• For other phases:
• You can add a suitable wrap, and other toppings like avocado or guacamole (Phase 3) or chopped tomatoes (Phase 1 or Phase 3)

Details

Servings 16
Adapted from fastmetabolismdiet.com

Preparation

Step 1

Shopping note: Make sure to get a fresh brisket, not the prepackaged kind swimming in brine. That liquid is filled with metabolism-killing chemicals, and it’ll give the brisket an off taste.
Put the brisket ingredients and 2 cups of water into a 6-quart slow cooker. Cook for 8 to 10 hours on low or 5 to 6 hours on high.

Transfer the brisket to a large bowl and let it sit until it’s cool enough to handle. Reserve the cooking liquid. Scrape away and discard any fat from the brisket. Using your fingers or two forks, tease the meat into shreds. Moisten with 1/2 cup of the reserved broth. Save the remaining broth for another use.


You can add a suitable wrap, and other toppings like avocado or guacamole (Phase 3) or chopped tomatoes (Phase 1 or Phase 3)

Puree the dressing ingredients in a blender. Mix the dressing into the shredded beef. It’s best to make this recipe ahead and refrigerate for at least an hour (overnight is even better) to let the flavors meld—just reheat when ready.