Don't want to spend a hot summer day tending to the smoker? Call on your slow cooker to work its magic.
Slow-cooking tougher cuts of meat, like a brisket, slowly melts the thin marbles of fat into the meat, creating a meltingly tender result. Canned chipotle peppers—smoked jalapeños in tangy adobo sauce—add heat and smoky flavor with just one ingredient. Look for the small cans near Mexican ingredients in the international aisle at large supermarkets. To keep the sauce pleasantly spicy and not over-the-top hot, be sure to remove the seeds from the peppers before mincing. Serve the shredded meat and vegetables folded into warm tortillas, over rice, or even with mashed potatoes.
3 tablespoons minced seeded chipotle chiles in adobo sauce
1 tablespoon adobo sauce from can
2 tablespoons olive oil
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 pounds beef brisket, trimmed
2 cups sliced white onions
2 cups sliced red bell pepper
1/3 cup unsalted beef stock
Added sugars 3g
Calcium 4% DV
Potassium 15% DV
How to Make It
Combine chipotle chiles, adobo sauce, oil, honey, cumin, salt, and black pepper in a small bowl. Rub mixture into brisket, covering all sides.
Combine onion and bell peppers in a 5- to 6-quart slow cooker coated with cooking spray. Pour beef stock over onion and pepper mixture. Nestle brisket into mixture. Cover and cook on low until brisket is very tender, about 8 hours.
Remove brisket from slow cooker, and shred with 2 forks. Return shredded meat to slow cooker, and toss with vegetables before serving.
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