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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
1/2 cup packed dark brown sugar |
3 tablespoons minced canned chipotle chiles in adobo |
1 tablespoon ground cumin |
1 tablespoon sweet paprika |
salt |
pepper |
1 (5 lb) flat-cut beef brisket, trimmed |
2 onions, minced |
2 tablespoons tomato paste |
4 garlic cloves, minced |
1 tablespoon vegetable oil |
1 tablespoon chili powder |
1/2 cup water |
1/4 cup ketchup |
1 tablespoon cider vinegar |
1/4 teaspoon liquid smoke |
Directions:
1. Combine sugar, 2 tablespoons chipotles, cumin, paprika, 1 teaspoon salt, and 2 teaspoons pepper in bowl.
2. Using fork, prick brisket all over.
3. Rub sugar mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
4. Unwrap brisket and place in slow cooker.
5. Microwave onions, tomato paste, garlic, oil, chili powder, and remaining tablespoon chipotles in a bowl, stirring occasionally, until onions are softened, about 5 minutes.
6. Transfer to slow cooker.
7. Add water to slow cooker; cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
8. Transfer brisket to cutting board, tent loosely with foil and let rest for 20 minutes.
9. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
10. Whisk in ketchup, vinegar, and liquid smoke and season with salt and pepper to taste.
11. Slice brisket 1/2 inch thick against grain and arrange on serving platter.
12. Spoon 1 cup sauce over meat and serve with remaining sauce.
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