Beef Brisket Tostados with Spicy Peanut Slaw Brisket

Ingredients

• 2-1/2 to 3-1/2 lbs. boneless beef brisket
• 1 tsp. freshly ground pepper
• 1 jar (12 oz.) tomato sofrito
• 8 corn tortillas (6-inch diameter)
• vegetable oil
• chopped, roasted, salted peanuts (optional)

Spicy Peanut Slaw

• 1 package (16 oz.) coleslaw mix
• 2/3 cup roasted salted peanuts, chopped
• 1/2 cup chopped fresh cilantro
• 3 Tbsp. rice vinegar
• 1/4 tsp. ground red pepper
• salt (optional)

Instructions

Preheat oven to 325 degrees.  Place brisket on large piece of heavy duty aluminum foil.  Sprinkle both sides of brisket with pepper and spread with sofrito; wrap tightly in foil.  Place in a 13x9-inch baking dish; cook in 325 degree oven 2-1/2 to 3 hours, or until fork-tender.

Meanwhile, combine Spicy Peanut Slaw ingredients in large bowl.  Season with salt, if desired.  Cover and refrigerate until ready to serve.

Add oil to medium skillet until approximately 1/2-inch deep.  Heat over medium heat until oil reaches 350 degrees.  Fry one tortilla at a time 1 to 2 minutes or until crispy, turning once.  Remove and drain on paper towels.

Remove brisket from foil, reserving cooking liquid.  Skim fat from cooking liquid; keep cooking liquid warm in a large saucepan.  Trim fat from brisket.  Cut into 4 to 6 pieces; shred with 2 forks.  Stir shredded beef into reserved liquid; heat through.

Top each tostado shell with 1/2 cup shredded beef.  Top with 2/3 cup slaw mixture.  Garnish with chopped peanuts, if desired.

Suggestions

Seven cups shredded green cabbage may be substituted for packaged coleslaw mix.

Pre-packaged tostado shells can be used in place of corn tortillas.  Omit oil and frying.

Tips from Our Cook

Sofrito is a Spanish word for a well cooked and fragrant sauce.  Sofrito is a sauteed mixture of seasonings and finely chopped vegetables, such as onion, garlic and peppers, used as a base for many Spanish, Caribbean and Latin American dishes.  It can be found in your supermarket in the specialty food or ethnic food aisle.

To prepare on stovetop, place brisket in stockpot.  Sprinkle with pepper and pour safrito over brisket; bring to a boil.  Reduce heat and simmer 2-1/2 to 3 hours or until fork-tender.

Nutritional Information

Nutrition information per serving: 458 calories; 27 g fat (6 g saturated fat; 11 g monounsaturated fat); 56 mg cholesterol; 338 mg sodium; 21 g carbohydrate; 4.4 g fiber; 33 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12; 3.5 mg iron; 29.7 mcg selemium; 7.4 mg zinc.