Southwestern Pulled Brisket
Three years ago I decided to cook my first dinner. I know it’s surprising that I had gone so long without actually cooking, but I typically just prepared foods instead of baking and cooking from scratch. It’s just easier that way. Let’s put it this way, I had no idea what I was doing. My mom had given me a wonderful crock-pot when I moved into my first apartment, but it basically just moved from cabinet to cabinet. One night I decided that I wanted to make a real dinner. It dawned on me that the crock-pot in the cabinet would be the easiest way to make this meal possible. I threw chicken breasts, mushrooms, and onions in a crock-pot with some spice mix and left it to do its thing. It came out delicious! Whoever invented this magical cooking device deserves a hug and a high five.
After that meal, the crock-pot went back in its carrying case and back in the cabinet. I’ve moved seven times since I received this gift of easy cooking. Each time I moved, the crock-pot found itself a new cabinet to call home. FINALLY, the other night I thought I’d give it another try now that I really enjoy cooking. What did I decide to throw in there this time? Brisket! This brisket isn’t just any brisket either; it’s southwestern brisket. You will be blown away by the amazing flavor that is cooking into this meat while you’re working or running errands. It’s truly magical.
I slightly modified this recipe from the Food Network. I’m so glad I stumbled across it and gave it a try. Also, Smitten Kitchen used this recipe to create some tasty brisket tacos! I served this over fried polenta squares and topped with crumbled goat cheese and red peppers.
Ingredients:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
5 cloves garlic, 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 1/4 cups water
1 (14.5 oz) can whole peeled organic tomatoes, with their juices
2 whole canned chipotle chiles en adobo (not 2 cans!)
2 bay leaves
6 tablespoons molasses
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 9 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.
Hi, I’m Lisa. My body isn’t too fond of gluten, cow’s dairy, or soy. 