CHIPOTLE BEEF BRISKET TACOS
Provided by Food Network
Time 2h10m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
- - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.
EASY SLOW COOKER CHIPOTLE BEEF BRISKET
This to-die-for Easy Slow Cooker Chipotle Beef Brisket is tender, smokey, slightly spicy, and super flavorful. It's everything you love about chipotle flavors with all there is to love about a fantastic cut of beef.
Provided by Oriana Romero
Categories Main Course
Time 8h15m
Number Of Ingredients 16
Steps:
- Place garlic, lemon juice, brown sugar, oil, salt, black pepper, oregano, onion powder, cumin, chipotle peppers, and adobo sauce in a small food processor. Pulse until well combined, and a paste is formed.
- Rub the brisket with the chipotle paste, rubbing it thoroughly on all sides. If time permits, leave it for 30 minutes to 24 hours in the fridge to marinade.
- Place orange juice, chicken broth, liquid smoke, and bay leaves in the slow cooker; mix to combine. Add seasoned brisket into a slow cooker. Cover with the lid.
- Slow cook for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb).
- When the time is over, remove the brisket onto a plate or tray.
- Strain the cooking juices. Pour cooking juices in slow cooker into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency, about 10 - 15 minutes.
- Turn on the broil of your oven. Line one baking sheet with foil and spray with cooking oil.
- Place brisket onto a baking sheet, baste generously with sauce, broil for 3 - 4 minutes. Then remove and baste again, then return to oven for 3 - 4 more minutes until it caramelizes.
- Cover the brisket with foil and let it rest 15 - 20 minutes before slicing. Slice brisket thinly across the grain and serve with remaining sauce.
Nutrition Facts : Calories 324 kcal, Carbohydrate 7 g, Protein 36 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 925 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER CHIPOTLE BEEF
Smoky shredded roast beef, cooked in spices and chipotles in adobo, then served with a tangy cabbage and red onion slaw.
Provided by Danelle
Categories Main Dishes
Time 8h10m
Number Of Ingredients 14
Steps:
- Place roast in a lightly greased slow cooker. Add the onion, garlic, chipotles, oregano, cumin, bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or until beef is very tender.
- Transfer the beef to a medium bowl and shred with 2 forks. Strain the cooking liquid through a fine mesh strainer into the bowl. Toss liquid with beef to combine.
- Prepare the slaw about 30 minutes before serving by combining all of the ingredients in a medium bowl and mixing well.
- Serve shredded beef in warm tortillas with cilantro lime slaw.
Nutrition Facts : Calories 309 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 630 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SLOW-COOKED CHIPOTLE BEEF BRISKET
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.
Provided by willholdoway
Time 10h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- 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.
- Place the four onion quarters at the bottom of your slow cooker, they will act as trestles for your meat.
- Add the rest of the sauce ingredients to the slow cooker then add the seared brisket.
- Allow the brisket to slow cook for around 8-10 hours.
- 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.
SLOW-COOKED BEEF BRISKET
When my husband and I were both working full-time, we loved this recipe's 10-hour cook time. The beef brisket tastes so good after simmering all day in the crockpot, and the chili sauce adds a unique touch to the gravy. - Anna Stodolak Volant, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a small bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender., Remove brisket and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy.
Nutrition Facts : Calories 284 calories, Fat 7g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 441mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SENSATIONAL SLOW COOKED BEEF BRISKET
Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Provided by Cajun Girl
Categories Main Dish Recipes Roast Recipes
Time 6h5m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.
Provided by Ly
Categories Everyday Cooking
Time P1DT1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
- Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
- After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g
SLOW-COOKER BEEF BRISKET
With bold ingredients, this is very flavorful! Moist, tender and versatile, this is a great cut of meat to enjoy! VIDEO https://www.youtube.com/watch?v=FIs220i1SyY
Provided by CLUBFOODY
Categories Easy
Time 6h10m
Yield 4 lbs.
Number Of Ingredients 15
Steps:
- Place dried peppers in a bowl and fill with boiling water to cover. Soak 30 minutes. Meanwhile, cover bottom of the slow cooker with chopped onions, set aside.
- In a large saucepan over medium-high heat, add oil. Season brisket generously on all sides with salt and pepper, and when oil is hot, place meat in the pan; quickly sear it on all sides, about 1 ½ minutes per side. Transfer brisket to the slow cooker on top of the onions; set aside.
- In the jar of a blender, add peppers, garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar. Process for 30 seconds before slowly pouring in ½ cup beef broth; blend until smooth, scraping the sides of the jar if needed.
- Pour sauce over brisket and spread to cover it. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on High or 9 hours on Low. When time is up, serve immediately or proceed with your recipe.
Nutrition Facts : Calories 881, Fat 47.5, SaturatedFat 13.7, Cholesterol 281.2, Sodium 657.5, Carbohydrate 13.7, Fiber 2.2, Sugar 6.8, Protein 95.6
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