Thursday, June 17, 2010

Southwestern Pulled Brisket

Pretty much what the slow cooker was invented for.  This is AMAZING on either soft tacos (with spicy slaw and avocados) or as barbecue-style sandwiches on soft buns.

Adapted from Smitten Kitchen.

3 pounds beef brisket
Kosher salt 
Freshly ground black pepper 
2 T vegetable oil 
5 cloves garlic, peeled and smashed 
1 onion, thinly sliced 
1 or 2 jalapeno peppers (with seeds), sliced
1 T chili powder 
2 t ground celery seeds
2 t ground cumin 
1/4 c. apple cider vinegar 
1 c. water 
1 (14 1/2-ounce) can whole or diced peeled tomatoes, with their juices 
2 bay leaves 
1/4 c. molasses

Generously salt and pepper the brisket; heat oil in heavy, large pan over med-high heat.  Sear each side of the meat for 5 minutes (10 total).  Remove beef to slow cooker; put skillet back over heat.  Add garlic, onion, and dried spices to the skillet; stir for a minute.  Add the vinegar to deglaze the pan; have a fan on or prepare to have your sinuses and eyes assaulted (boiling vinegar is a bit pungent.)  Scrape all the brown bits up and boil until almost gone; add contents of pan to the slow cooker.  Add remaining ingredients to slow cooker, cover, and set on low for 8-10 hours.  

Once meat is cooked, remove from cooker and pull apart with forks.  Remove bay leaves, and pour rest of sauce into a blender (cooked veggies included.)  If needed, simmer to thicken; otherwise, just stir together sauce and shredded beef in the crock pot. 

Serve as tacos or sandwiches.  

This reheats incredibly well-- it may even be better the next day.  I hope it freezes well, because I have a couple of dinners' worth waiting for me in the freezer.  


  1. Blogging while you wait? And wait and wait...

    This looks delicious! I'm definitely going to try this soon. And maybe throw in some chipotles in adobo that I'm itching to use in something.

  2. And wait and wait... The original recipe called for a couple of chipotles in adobo-- I just didn't have any the first time I made it, so I tossed in a couple of jalepenos.

  3. And wait some more? Come on, little Emaline!

    Ha, that's funny. I just noticed that I had this recipe saved in my email (although that's not really surprising considering I have 115 recipes in there...) Time to get cooking!