Slow Cooker Beef Brisket
With bold ingredients, this Slow Cooker Beef Brisket is very flavorful! Moist, tender and versatile, this is a great cut of meat to enjoy!
Ingredients
- 2 large dried pasilla-ancho chile pods, stemmed, seeded and soaked
- 2 large guajillo peppers, stemmed, seeded and soaked
- 1 large red onion, roughly chopped
- 4 to 5 lbs. beef brisket or chuck roast
- ground Himalayan pink salt, as needed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 tbsp. olive oil, or as needed tips & tricks
- 6 large cloves garlic, pressed
- 2 tbsp. chipotle purée tips & tricks
- 1/4 cup freshly squeezed lime juice tips & tricks
- 1 tbsp. chipotle chili pepper
- 1 tbsp. ground cumin
- 1 tbsp. dried Mexican oregano (substitute oregano)
- 1 tbsp. brown sugar
- 1 1/2 cups low-sodium beef broth, divided
Directions
- Place dried peppers in a bowl and fill it up with boiling water to cover. Soak 30 minutes.
- Meanwhile, cover the bottom of the crock pot with chopped onions; set aside.
- Season the brisket generously on all sides with salt and pepper; set aside.
- In a large saucepan over medium-high heat, add oil. When it gets hot, add the meat and quickly sear it, about 1 ½ minutes per side.
- Transfer the brisket to the slow cooker and place it on top of the onions; set aside.
- Drain the peppers and add them to the jar of a blender along with garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar.
- Process for 30 seconds before slowly pouring in a ½ cup of beef broth; blend until smooth, scraping the sides of the jar if needed.
- Pour the sauce over the brisket, covering the meat. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on “High” or 9 hours on “Low”.
- When the time is up, serve immediately or proceed with your recipe.