What better to do in a blizzard than break out the Crock-Pot
Chipotle Barbecued Brisket
adapted from Slow Cooker: The Best Cookbook Ever
Ingredients
- 2 lbs. beef brisket, fat trimmed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 large onions, thinly sliced
- 3/4 cup ketchup
- 1 cup tomato puree
- 1/2 teaspoon hot pepper sauce (aka Tabasco)
- 1/4 cup brown sugar, firmly packed
- 1/8 cup molasses
- 1/8 cup Dijon mustard
- 2 chipotle peppers in adobo, minced
- 1 tablespoon adobo sauce
- Salt and pepper to taste
Directions
- Combine 1 tablespoon of the olive oil, all the garlic, and a pinch or two of salt and pepper in a small bowl. Rub the mixture all over the brisket.
- Heat the remaining olive oil in a large pan over high heat. Add the meat and brown on all sides.
- Transfer the browned brisket to the slow cooker.
- Return the pan to the stove and reduce heat to medium high. Add the onions and saute until translucent.
- Add the rest of the ingredients to the pan and stir to combine. Bring it to a light simmer, then transfer the sauce to the slow cooker.
- Be sure to life the meat and evenly distribute the sauce.
- Put the cover on the slow cooker and cook on low for 8 hours.
- When the meat is done cooking, remove it form the slow cooker, cover and allow to rest for 10-15 minutes. In the meantime, skim off some of the fat from the sauce and pour it into a saucepan.
- Bring the sauce in the saucepan to a boil and reduce it down to concentrate the flavor, about 10 minutes.
- As the sauce is reducing, shred the brisket and transfer it back into the slow cooker.
- Pour the reduced sauce over the meat and leave in the cooker set on Warm until ready to serve.
Serving Ideas
- I served this chipotle barbecued brisket in warmed corn tortillas for the perfect “no utensils required” kind of meal.
- Freshly shredded smoked cheddar on top adds nice flavor.
- Freshly chopped cilantro would be a nice topping addition.
Have you been using your slow cooker lately?