Spicy Shredded Brisket - cooking recipe

Ingredients

3 -4 lbs beef brisket
1/4 cup vegetable oil
1 quart water
4 -5 cloves garlic
3 tablespoons dried oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
3 tablespoons chili powder
1 tablespoon ground red pepper
1 teaspoon ground cumin
1 (16 ounce) jar salsa
2 (4 1/2 ounce) cans chopped green chilies

Preparation

Brown brisket in hot oil in a large Dutch oven.
Add 1 quart water and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until meat is very tender.
(You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
Shred meat into bite-size pieces.
Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
Stir in meat; cook, stirring occasionally, just until thoroughly heated.
Yield: 6 1/2 cups.