Prep 20 mins
Cook 8 hrs
A great alternative to hamburgers, hot dogs, or pork barbeque. Please note that the recipe calls for two whole chipotle chiles; not two cans of chipotle chiles. We actually removed the meat from our slow cooker to pull and chop it and served the sauce on the side (strained of all the onion, bay leaves and garlic). This way each person can decide how much sauce to use.
- 3 lbs beef brisket
- kosher salt
- fresh ground black pepper
- 2 tablespoons vegetable oil
- 5 garlic cloves, peeled and smashed
- 1 Spanish onion, halved and thinly sliced
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1⁄4 cup apple cider vinegar
- 1 1⁄2 cups water
- 1 (14 1/2 ounce) can whole canned tomatoes, with their juices
- 2 whole chipotle chiles in adobo (canned chipotle chiles)
- 2 bay leaves
- 3 tablespoons molasses
- soft sandwich bun
- pickled jalapeno pepper
- Season the beef generously with salt and pepper, to taste.
- Heat a large, heavy skillet over medium-high heat.
- Add the oil and heat just until beginning to smoke.
- Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
- Transfer the meat to the slow cooker; leave the skillet on the heat.
- Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
- Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
- Stir in water and pour the mixture over the brisket.
- Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
- Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
- To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
- Remove and discard bay leaves.
- Pile the meat on sandwich buns and serve with jalapenos.
- (This is also great rolled up in tortillas.).
This was okay. The flavor was good, but it was just too sweet for us.
Yum! I used a beef bolar roast and replaced the molassas with golden syrup. After the beef was cooked I removed it from the crockpot & shredded it. I removed the bay leaves and pureed the sauce with a stab mixer, then thickened slightly with cornstarch. I served it rolled ip in a tortilla with lashings of sauce, topped with shredded cheese which I melted under the griller, shredded lettuce, tomato and sour cream on the side. This was the first recipe I have tried using with chipotle chiles in adobo as it's not easy to find here in Australia...it certainly will not be the last. :)
A good news; bad news recipe. Good news; the DH is excited that I now know how to cook a brisket. Bad news; see good news. ;-) I made just as written despite my trepidation about the _molasses_ addition. The meat fell apart after 8 hours of cooking; little shredding was necessary. The sauce is kicky without overwhelming heat (for us anyway). DH ate his per tradition, as a sandwich topped with jalapenos and sliced onions. I preferred it straight up with lots of sauce. Thanks, I think ... ;-)