2-3 Lbs. Flat cut beef brisket
1 Green bell pepper
1.5 Tbs. Adobo seasoning (From Penzy's)
1 Whole fresh jalapeno, sliced
1 Medium onion, julienne
1 Clove garlic, sliced
1 Cup Beef stock
Trim excess fat from brisket. Insert garlic slices into brisket. Rub Adobo seasoning over the entire piece of meat. Render some of the trimmed fat in a 6- Liter soapstone pot. Heat the soapstone in the oven and brown the brisket on all sides.
Place peppers and onions in the bottom of the same 6-Liter soapstone pot used to brown the brisket. Place the brisket on top. Add beef stock. Cover and place in a 300 degree F- 400 degree F oven with only coals remaining (for wood fired oven.) Close the oven door, allow to braise until the brisket breaks apart easily, a minimum of 3-4 hours (though some cook overnight.) When finished, the brisket will easily shred with just a fork, or your fingers.
Serve with hot corn tortillas, diced onions, cilantro and Monterey Jack cheese.