Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it claude’s barbeque brisket marinade sauce stores be made in the oven or a slow cooker.
Transfer brisket and marinade to a 6-qt. Cook, covered, on low until tender, 8-10 hours. When cool enough to handle, shred meat with 2 forks. Using tongs, serve shredded brisket in tortillas.
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