Jennifer Causey
Active Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
Serves 6 (serving size: about 3/4 cup)

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.

How to Make It

Step 1

Combine chipotle chiles, adobo sauce, oil, honey, cumin, salt, and black pepper in a small bowl. Rub mixture into brisket, covering all sides.

Step 2

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.

Step 3

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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