I’ve been in a slow-cooking phase lately. I love putting food in a crock pot in the morning and having dinner perfectly prepared and waiting for me at the end of the day. Even though I’m from Tennessee, I’m not a huge brisket fan, but when I saw this recipe, I like the idea of giving brisket a smokey chipotle taste and stuffing it into a taco. We topped our tacos with some guacamole and a little cheater red cabbage slaw (cheater = sliced red cabbage + lime juice + ranch dressing). This recipe would be great for a game day tailgate — War Eagle!
This recipe easily serves 6 for tacos. To serve around 8-10 people, just add another pound of beef brisket.
2 lbs beef brisket
Freshly ground black pepper
2 T olive oil
5 cloves garlic, peeled and smashed
1 onion, halved and thinly sliced
1 T chili powder
2 tsp ground coriander
2 tsp ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo **DO NOT MISREAD THIS. This mean 1 or 2 chiles from a can, not one or two cans. I had pureed my can of chipotle chiles for another dish so I just used 1 tablespoon worth **
2 bay leaves
1/4 cup molasses
* Remember that this is a slow-cooker meal. Be sure to start preparing this dish 8-10 hours before you want to serve it.
1. Salt and pepper your meat and brown in a large pan with a little olive oil. Let each side thoroughly brown, about 4 minutes on each side. Turn until each side is browned. Set aside.
2. Using the same skillet, heat your garlic, onion, chili powder, coriander and cumin for about a minute, stirring with the meat drippings. Add the vinegar and boil until it’s almost gone (just keep your head out of the way of the steam. The steam from vinegar is potent!).
3. Move your meat to your crock pot. Pour your skillet onion-vinegar mixture over it. Add some water and then your can of peeled tomatoes, breaking the tomatoes up into smaller pieces with your fingers or a fork as you add them. Stir in the final ingredients: chipotle chiles, bay leaves and molasses. Cover your pot and let cook on low for 8-10 hours (longer is better), taking the lid off for the last hour to let the sauce thicken a tad.
4. To serve on tacos, shred the meat with a fork, add a tablespoon or so of the cooking sauce and top with whatever you like. We did guac and a red cabbage slaw. Enjoy!
Recipe adapted from the always delicious, Smitten Kitchen.