Slow-Cooked Chipotle Beef Brisket
Serves 6
Easy
Prep:
Cook:
Beefy briskety goodness - this cheap and flavourful, yet often tough cut is transformed by into tender morsels of barbecue goodness through the dark art of slow cooking. Taking less than 15 minutes to prepare, this can quickly be put together in the morning and left all-day unattended to result in a truly voluptuous meal. Best served with crispy jacket potatoes and soured cream with chives.
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Rub
- 2 tbsp Smoked Paprika
- 2 tbsp Mustard Powder
- 1 tbsp Hot Chilli Powder
- 1 tbsp Ground Cumin
- 1 tbsp Soft Dark Brown Sugar
- 1 tbsp Black Pepper
- 5-pound joint of Beef Brisket
Sauce
- 2 tbsp Smoked Paprika
- 2 tbsp Mustard Powder
- 1 tbsp Hot Chilli Powder
- 1 tbsp Ground Cumin
- 1 tbsp Soft Dark Brown Sugar
- 1 tbsp Black Pepper
- 5-pound joint of Beef Brisket
- 1 White Onion
- 2 Garlic Cloves
- 1 tsp Ground Cumin
- 400g Can Chopped Tomatoes
- 125ml Lager
- 50ml Cider Vinegar
- 2 tbsp Worcestershire Sauce
- 1 tbsp Chipotle Paste
- 1 crushed Beef Bouillon Cube
- 2 tbsp Soft Dark Brown Sugar
- Black Pepper
- Juice of 1 Lime
Method
step 1
Combine the rub ingredients and rub them over the brisket, then seal all sides of the rubbed brisket in a hot pan with a couple of tablespoons of oil. Take care to allow the outer of the brisket to seal but not overcook the joint as it will become tough.step 2
Place the four onion quarters at the bottom of your slow cooker, they will act as trestles for your meat.step 3
Add the rest of the sauce ingredients to the slow cooker then add the seared brisket.step 4
Allow the brisket to slow cook for around 8-10 hours.step 5
Turn the slow cooker off and add the lime juice, if the beef brisket is well-cooked it should shred under the weight of a wooden spoon.
