As much as I love using my grill or smoker to cook beef briskets, I can barely stand it outside with the sun beating down on me and the sweat pouring off my face. Enter the slow cooker-with only ten minutes prep time and 8-9 hours slowly simmering and permeating the meat with the flavors of onion, bay leaves, garlic, serrano chilies, black pepper corns and kosher salt-it’s ready and I’m cool and collected.
My mission with the Secret Recipe Club was to choose a dish from Daily Dish Recipes. Nicole is a busy mother of 5 human children and 4 four-legged children accomplished in just about everything, including scrap-booking, photography, writing and cooking up healthy tasty dishes for her family. Choosing a recipe from her blog wasn’t difficult. She convinced me on the first sentence of her post-“With warmer weather and higher humidity—using my stove top or oven is something I avoid at all cost”. Of the three slow cooker recipes mentioned, I chose the Crock Pot Shredded Beef on a Bun. What-you don’t see a bun? Well, I can’t help messing with recipes, so adapted it to make a Tex-Mex shredded beef taco with chipotle dressing served in flour tortillas and topped with red onions, radishes, avocados, crumbled queso fresco, cilantro. But you can serve the shredded beef on a toasted bun topped with coleslaw-delicious, too!
For the Brisket
1 large onion, chopped
10 black peppercorns
4 bay leaves
3 large cloves garlic, peeled and crushed
2 serrano chiles, coarse dice
2 teaspoons kosher salt
5 pounds trimmed beef brisket, preferably the flat half
1 cup beef bouillon
For the Chipotle Dressing
1/4 cup olive oil
3/4 cup freshly squeezed lime juice
1/4 cup red wine vinegar
Kosher salt and pepper to taste
1 7-ounce can chipotles en adobo
TO COOK THE BRISKET: In the slow cooker, put the chopped onions, peppercorns, bay leaves, garlic, chiles, salt and pepper. Place the brisket on top and pour over the beef bouillon. Cover and cook 8-9 hours on low or 4-5 hours on high, or until very tender.
Transfer brisket to a cutting board. Reserve the cooking liquid. Discard any fat from the brisket and using forks shred the meat. Cut these shreds into manageable pieces. Place in a large bowl. Moisten with about 1/2 cup cooking liquid to moisten.
FOR THE CHIPOTLE DRESSING: Drain the can of chipotles en adobo, reserving liquid and chipotles. In a blender, pulse the, liquid from the chipotles en adobo, olive oil, lime juice, vinegar, garlic, 1 teaspoon salt and 1/2 teaspoon of pepper. Add chipotles to taste and puree again. Chipotles are dried red jalapenos processed in a seasoned tomato puree, so are hot. Try one chipotle, puree and taste. If desired, add more. Remaining chipotles en adobo can be frozen.
Add a little dressing to the meat to moisten further. Place the meat on a serving platter lined with lettuce leaves. To serve, place meat in a flour tortilla and top with sliced radishes, avocados, red onion, cilantro, crumbled queso fresco and lime slices. Drizzle extra chipotle dressing over, if desired
Brisket and Chipotle Dressing adapted from Fine Cooking Magazine.
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