BEF: Barbecued Beef Brisket
Source of Recipe
"Slow Cooker Revolution", by America's Test Kitchen
1/2 cup dark brown sugar -- packed
3 tablespoons chipotle chile in adobo sauce -- minced
-- (canned)
1 tablespoon ground cumin
1 tablespoon sweet paprika
salt
pepper
1 flat-cut beef brisket -- trimmed
-- (5 pounds)
2 onions -- minced
2 tablespoons tomato paste
4 garlic cloves -- minced
1 tablespoon vegetable oil
1 tablespoon chili powder
1/2 cup water
1/4 cup ketchup
1 tablespoon cider vinegar
1/4 teaspoon liquid smoke
Combine sugar, 2 tablespoons chipotles, cumin, paprika, 1 teaspoon salt, and 2 teaspoons pepper in bowl. Using fork, prick brisket all over. Rub sugar mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap brisket and place in slow cooker.
Microwave onions, tomato paste, garlic, oil, chili powder, and remaining tablespoon chiptoles in bowl, stirring occasionally, until onions are softened, about 5 minutes, transfer to slow cooker.
Add water to slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer brisket to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Whisk in ketchup, vinegar, and liquid smoke and season with salt and pepper to taste.
Slice brisket 1/2 inch thick against grain and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Makes 8 servings
Cooking time: 9 to 11 hours on low, 7 hours on high.
Categories: Beef, Crockpot, Meats
Recipe typed for you by Judi Mae Phelps.
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