Slow cooker barbacoa beef
Recipe by Courtney Glantz
4 chipotle peppers (from a can) plus all the sauce they sit in
1 bunch of cilantro, chopped
1 red onion, chopped
1 head garlic, peeled, and cloves smashed
2 tsp ground cloves
1 TBS kosher salt
1/3 cup cider vinegar
juice of 4 limes
5 lbs beef brisket (this would feed an army, use less if you don't have any army to feed)
4ish cups chicken stock
3 bay leaves
1. Stir together all the ingredients up until the brisket in the bottom of a slow cooker. Lay the brisket on top. Add stock to just cover the meat and place the bay leaves on top.
2. Switch on high for 3ish hours, then low for another 5-6. Check on it twice or so - if it ever pulls too easily it's done. Flip it to warm at that point and make sure there is enough liquid to keep it moist.
3. When you are ready to eat, remove brisket and shred with two forks. Discard most of the cooking liquid, leaving just enough to keep a nice sauce for the meat to sit in. (I discarded roughly 80%). Serve on warm tortillas with homemade pico de gallo ( http://a-life-from-scratch.com/two-for-one).
main courses February 11, 2016 17:22
Author a-life-from-scratch.com
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