I’m hungry for beef tacos tonight, plus my son has a wrestling tournament after school that will last God knows how long, SO I’m cooking a beef brisket with chipotle chiles in a slow cooker. I’m using a recipe from “What’s Gaby Cooking” modified slightly – I’m not putting in any molasses. I have some Guinness in the fridge left over from holidays and was tempted to add that, but I wasn’t sure if it would make the broth bitter and waste the entire brisket. Will test that another time on smaller cut of meat.
We will be eating this thing all week – it is a full brisket (5+ lbs) as that is all the butcher had in where I shop. Once the meat is cooked totally tender and shredded, I spoon it plus some of the onions and chiles onto a flour tortilla.
I put out chopped cabbage, crumbled Mexican cheese, guacamole, and salsa to go with. Cabbage has more heft and crunch than lettuce and will hold its own with the brisket. I think lettuce is OK on ground beef tacos, but is too wimpy for brisket. The whole process is so easy – I sliced and sauteed the onions and garlic this morning, then stirred them into the slow cooker along with the chiles and all of the spices. The brisket is seared in the same skillet and then stuffed (did I mention it is HUGE?) into the slow cooker and left to cook on low for however long it is until we get home tonight.
Way easy! Plus the house smells fabulous all day long with all of those spices!
