8 lbs beef brisket, trim as much fat off as you can cut into large pieces 4x2x2 |
12 ounces shiner bock beer |
3 dashes worcestershire sauce |
3 dashes of your favorite pepper hot sauce |
2 (8 ounce) cans beef broth |
3 boneless beef cubes |
1 (4 ounce) can tomato paste, and |
adobo sauce, from can of chipotle |
salt and pepper |
2 1/2 tablespoons cumin |
1 tablespoon garlic powder |
1 tablespoon onion powder |
1 1/2 tablespoons oregano (i add thyme to the blend which is my personal taste not traditional) |
3 ounces paprika or 3 ounces smoked paprika, is preferable |
3 ounces cayenne |
3 ounces new mexico chile powder or 3 ounces dried chipotle powder |
1 chipotle chile in adobo |
2 -3 spanish onions, julienned |
8 -10 heads crushed garlic, skins removed don't mince so others can take out |
3 poblano peppers, julienned |
2 sweet red peppers, julienned |
10 jalapenos or 10 serranos, use less for less heat. i love these cooked in the stew sliced thick |
1 (28 ounce) can whole tomatoes, drained chopped into big pieces (optional) |
green onion |
cilantro, not too much better in other things salsa guac rice |