Slow-Cooked Chipotle Beef Brisket
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Rub
- 2 tbsp Smoked Paprika
- 2 tbsp Mustard Powder
- 1 tbsp Hot Chilli Powder
- 1 tbsp Ground Cumin
- 1 tbsp Soft Dark Brown Sugar
- 1 tbsp Black Pepper
- 5-pound joint of Beef Brisket
Sauce
- 2 tbsp Smoked Paprika
- 2 tbsp Mustard Powder
- 1 tbsp Hot Chilli Powder
- 1 tbsp Ground Cumin
- 1 tbsp Soft Dark Brown Sugar
- 1 tbsp Black Pepper
- 5-pound joint of Beef Brisket
- 1 White Onion
- 2 Garlic Cloves
- 1 tsp Ground Cumin
- 400g Can Chopped Tomatoes
- 125ml Lager
- 50ml Cider Vinegar
- 2 tbsp Worcestershire Sauce
- 1 tbsp Chipotle Paste
- 1 crushed Beef Bouillon Cube
- 2 tbsp Soft Dark Brown Sugar
- Black Pepper
- Juice of 1 Lime
Method
step 1
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.step 2
Place the four onion quarters at the bottom of your slow cooker, they will act as trestles for your meat.step 3
Add the rest of the sauce ingredients to the slow cooker then add the seared brisket.step 4
Allow the brisket to slow cook for around 8-10 hours.step 5
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.
