Everyday Meals

Slow-Cooker Beef Brisket

READY IN: 6hrs 10minsYIELD: 4 lbs.


  • 2dried chilies, stemmed, seeded and soaked(pasilla-ancho)
  • 2bell peppers, stemmed, seeded and soaked(guajillo)
  • 1largered onion, roughly chopped
  • 4lbsbeef brisket or 4 lbschuck roast
  • 12 teaspoonsea salt, ground(or as needed)
  • 12 teaspoonblack pepper (or as needed)
  • 4tablespoonsolive oil (or as needed)
  • 6garlic cloves, pressed
  • 2tablespoonschipotle chiles in adobo (pureed)
  • 14 cuplime juice
  • 1tablespoonchili pepper (chipotle chili pepper)
  • 1tablespoonground cumin
  • 1tablespoonoregano
  • 1tablespoonbrown sugar
  • 1 12 cupslow sodium beef broth, divided

    Serving Size: 1 (2482) g

    Servings Per Recipe:1

    Calories: 881

    Calories from Fat 427 g 48 %

    Total Fat 47.5 g 73 %

    Saturated Fat 13.7 g 68 %

    Cholesterol 281.2 mg 93 %

    Sodium 657.5 mg 27 %

    Total Carbohydrate13.7 g 4 %

    Dietary Fiber 2.2 g 8 %

    Sugars 6.8 g 27 %

    Protein 95.6 g 191 %


  • 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.
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