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
BRISKET SLIDERS WITH WHITE BARBECUE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 7h30m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 11
Steps:
- For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
- Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
- For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
- To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.
CHIPOTLE SLIDERS
This recipe has to be the ultimate in a fast-fix mini burger with simply fabulous flavor! Creamy mayo, cheese and sweet Hawaiian rolls help tame the heat of the chipotle peppers. -Shawn Singleton, Vidor, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 sliders.
Number Of Ingredients 7
Steps:
- Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties., Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops.
Nutrition Facts : Calories 377 calories, Fat 25g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 710mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
CARIBBEAN CHIPOTLE PORK SLIDERS
Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers Lunch
Time 8h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
ROASTED BRISKET SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h25m
Yield 24 sliders
Number Of Ingredients 14
Steps:
- Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
- In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
- Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
- Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
- Serve with the rolls, slaw, peppers, relish, pickles and spinach.
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 COOKER BEEF BRISKET
This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.
Provided by Cooking with Kimberly Wood
Categories Beef Brisket
Time 8h45m
Yield 4
Number Of Ingredients 16
Steps:
- Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
- Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
- Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
- Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
- Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
- Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
- Preheat the oven's broiler.
- Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
- Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
- Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg
SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS
I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"
Provided by Bibi
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- Season each side of the chuck roast with 1 teaspoon seasoning salt.
- Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
- Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
- Cover and cook on Low until the beef is very tender, 8 to 10 hours.
- Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
- Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
- Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.
Nutrition Facts : Calories 429 calories, Carbohydrate 177.2 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 0.3 g, Protein 27.1 g, SaturatedFat 12 g, Sodium 687.6 mg, Sugar 0.8 g
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- Stir together the minced chipotle chiles, brown sugar, garlic, cumin, 1/2 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub all of the mixture over the brisket. Place the brisket in a 5- to 6-quart slow cooker.
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- Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces. Return the shredded meat to the reserved sauce in the slow cooker, stirring to combine.
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- Stir together brown sugar, kosher salt, cumin, and black pepper in a small bowl. Season brisket with sugar mixture. Place brisket, chipotle chiles, and garlic in a 6-quart slow cooker. Cover and cook until tender, 4 to 5 hours on HIGH or about 8 hours on LOW.
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- In a medium bowl, whisk together the ketchup, beef broth, brown sugar, Worcestershire sauce, chilies in adobo, and spices. Pour over the brisket.
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