I rarely cook with beef brisket, this recipe from The Kitchn reminds me that I should add it to my meal plan more often. The meat is so tender and perfect for tacos. Miss F kept referring to it as chicken, I have no clue why. She requested "that chicken" in her lunch box quesadillas every day the week I made this. I think we have beef so rarely, that she really doesn't know the taste as well as chicken, pork and seafood. She is a Texas girl, so I need to get more beef in her diet.
1 chipotle pepper with adobo, minced
½ red onion, peeled and chopped
3 cloves garlic, peeled and crushed
½ teaspoon cumin
1 teaspoon kosher salt
Juice of 1 lime
2 tablespoons cider vinegar
1 to 2 pounds beef brisket
1 ½ cups beef or chicken stock
1 bay leaf
shredded colby jack
Add the chipotle, onion, garlic, cumin, salt, lime juice, and vinegar to the crockpot Place the brisket on top of the mixture and pour the stock over top. Top with the bay leaf, toss to coat the meat. Cover and cook on low for 8 to 10 hours. Remove the meat from the crockpot and shred with two forks, discarding excess fat. Return the beef to the crockpot, toss with the cooking liquid. Serve on tortillas with onions, tomatoes, avocado, cheese, sour cream and salsa.
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