FOR THE BRISKET:
4 lb. trimmed beef brisket, preferably the flat half
1 large yellow onion, chopped
10 black peppercorns
4 dried bay leaves
3 med cloves garlic, crushed
2 serrano chiles, coarsely chopped
1 T. kosher salt
FOR THE CHIPOTLE DRESSING:
1/4 C. EVOO
1/4 C. fresh lime juice
1/4 C. red wine vinegar
2 med cloves garlic, chopped
kosher salt
freshly ground black pepper
1 7-oz can chipotles in adobo
COOK THE BRISKET:
Put the brisket ingredients in a 6-qt Dutch oven and cover with 10 C. of water. Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover. Simmer until the meat is falling apart tender, about 4 hours. Add hot water as needed during cooking to keep the meat submerged.
Transfer the brisket to a cutting board and let sit until cool enough to handle. Reserve the cooking liquid. Scrape away and discard any fat from the brisket. Using your fingers or two forks, tease the meat into shreds. Cut the shreds cross-wise into 1-inch pieces. Transfer the meat to a medium mixing bowl and moisten with 1/2 C. of the reserved broth.
MAKE THE DRESSING:
In a blender, pulse the EVOO, lime juice, vinegar, garlic, 2 t. salt and 1/2 t. pepper until mixed. Drain the canned chipotles, pouring all of the adobo sauce into the blender. Add chipotles to taste and puree the dressing. (One chipotle will give the dressing a little heat. two or three a med-hot heat and four or more a fiery dressing). Chop any remaining chipotles and serve them on the side.
Add just enough of the dressing to the shredded beef to moisten it. Cover the bowl and chill in the refrigerator for an hour or so.
TO SERVE:
After chilling, the dressing will have pooled in the bottom of the bowl; toss to redistribute. Transfer the meat to a serving bowl or platter and drizzle with a little more dressing. Serve cold, at room temp or warm. Serve the remaining dressing on the side.