Texan-Style Beef Brisket
Prep Time
Cooking Mode
2 kg (4–5 lbs) lbs Brisket
500 mL (2 cups) cup chicken broth
80 mL (⅓ cup) cup Brown sugar
5 g cup cornstarch
To taste pepper
To taste salt
2 onions, chopped
3 garlic cloves, minced
80 mL (⅓ cup) cup cider vinegar
180 mL (¾ cup) cup tomato sauce
15 mL (1 tbsp.) tbsp olive oil
80 mL (⅓ cup) cup chipotle peppers with adobo sauce
2 kg (4–5 lbs) lbs Brisket
500 mL (2 cups) cup chicken broth
80 mL (⅓ cup) cup Brown sugar
5 g cup cornstarch
To taste pepper
To taste salt
2 onions, chopped
3 garlic cloves, minced
80 mL (⅓ cup) cup cider vinegar
180 mL (¾ cup) cup tomato sauce
15 mL (1 tbsp.) tbsp olive oil
80 mL (⅓ cup) cup chipotle peppers with adobo sauce
Directions
1In a large non-stick skillet, heat half the oil. Sear meat on all sides. Season. Remove and place in a slow cooker.
2In the same skillet, add remaining oil. Sweat onions and garlic for 1–2 minutes. Pour in broth. Add remaining ingredients. Bring to a boil. Pour over meat.
3Cook on high in slow cooker for 4–6 hours, then on low for 6–8 hours, or in the oven at 180 °C (350 °F) for 3 hours.
4Remove meat from sauce. Shred. Set aside.
5Bring sauce to a boil. Thicken with diluted cornstarch. Return meat to sauce.
6Serve in a taco with your favourite toppings.
7When I buy a whole brisket, I cut it into four pieces and use one piece right away and freeze the others in airtight bags for later.
Disclaimer
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Personal Note
Personal Note