6 lb. brisket
2 tbsp. tomato paste
2 tbsp. olive oil
1/2 tsp. dried oregano
4-6 carrots, sliced
2 chipotle peppers (unchopped)
3 cloves garlic, sliced
Chicken stock
2 white onions, chopped
Salt and fresh ground black pepper
1 tbsp. lime juice

Remove all excess fat from brisket. Place on wax paper, add salt and fresh ground black pepper. Dredge well in flour, shaking off access. Place in large dutch oven in hot oil and brown well on both sides. Remove from pan. Add carrots, garlic and onions to dutch oven and saute about 4-5 minutes, stir in tomato paste, oregano and peppers, place the brisket back into the pan and cover with chicken stock 3/4 way up in the pot. Cover and cook for several hours or until fork tender.

Remove brisket from pan, remove fat from top of juice, lift out peppers. Place the vegetables and small amount of the juice into the blender, strain and add back into the pot. Adjust seasoning, adding a tablespoon of lime juice to the sauce, thin with a little stock or water if too thick. Slice the brisket and place on serving platter, pouring sauce over brisket, top with chopped scallions or green onions.