Apologies to my vegetarian friends, this one is all about the meat. Brisket, in a very simple preparation, cooked in the crock pot for hours, until the connective tissue surrenders in all its glory. Chipotle peppers in adobo sauce. A small can holding a simple ingredient that imparts so much flavor and just the right amount of background heat. Love it. I found this recipe online and did a quick cut and paste of the ingredients, promptly forgetting to write down the link. Proper credit is not possible at the present time, if I ever find it again I’ll edit the post to include it. However, I modified the recipe a bit, so here’s to hoping that my crime is not worthy of too heavy a punishment. The recipe makes a ton of meat, which for us means leftovers galore. You can always have a taco party and invite ten of your best friends over…They can bring their pets too.  It will be a huge batch of taco-happiness!

(from the Bewitching Kitchen)

4 bacon slices, cut in pieces
2 shallots, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 beef brisket, trimmed, about 4 pounds
1 cup chicken broth
2 canned chipotle peppers
2 tablespoons adobo sauce (from the can)
1 tsp ground cumin
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 tablespoons apple cider vinegar
Place bacon and chopped shallots in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket over the bacon/shallot mixture.

Process broth and all ingredients except apple cider vinegar in a blender  until smooth; pour mixture over brisket. Cover and cook on low for  7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, reducing it for about 10 minutes. Stir the apple cider vinegar. Coarsely shred the brisket, add the sauce and mix. Serve over tortillas, or white rice, with your favorite toppings.  I served with avocado slices and crumbled Cotija cheese. 


to print the recipe, click here

Didn’t I tell you it made a H.U.G.E. batch?  I tell you another thing, it was better a couple of days later. The interesting thing is that the heat of the chipotle peppers seemed to dissipate a little instead of getting stronger. Maybe it just permeated the dish in a more uniform manner. That’s probably the case.

You can enjoy it over tortillas. Corn, please, the flour ones are so heavy you will have to lay down and spend a few hours thinking about the Big Bang, the Heinzenberg’s Uncertainty Principe, and how on Earth could you feel so stuffed…  You can serve them wrapped in a sturdy Romaine lettuce (messy but good), or over white rice. You can go for the kill and indulge on a nice helping over polenta. Just be ready for that Big Bang frame of mind. Yeah, brisket and polenta. It could conceivably kill me…

Next on my list? Short-rib Tacos. Go visit Karen’s site, and be ready to swoon!


TWO YEARS AGO: Baby Back Ribs with Tomatillo Glaze


FOUR YEARS AGO: Someone Got a Summer Shave

FIVE YEARS AGO: Border Grill Margaritas

SIX YEARS AGO:  Goodbye L.A.

SEVEN YEARS AGO:  Vermont Sourdough









  1. Pingback: BRISKET TACOS: ANOTHER ONE FOR THE OMG FILES | My Meals are on Wheels

  2. Ah Sally, never apologize to your vegetarian readers. They have made their choices and so have us carnivorous. We can all live peacefully and pick and choose what we want to eat. Luckily, we can still do that in the USA! My take is , God made the animals and we are part of the food chain. Eat what you want from what nature has to offer. Clean, fresh foods, and that includes meats, are all on my list. Bless you for giving us some of the best recipes ever! Love your site. I cook like this often, even though we live in hot country and our heat can last for 6 months. Nothing smells better than the odors from this type of dish wafting throughout the house!

    Liked by 1 person

  3. Oh I can’t wait to try this. We did a barbacoa two weeks ago to take to a Mexican themed pot luck complete with masa dough, tortilla press, and lots of cilantro, radishes, shredded cabbage, avocado, salas, etc for toppings. But the barbacoa was somewhat tough and stringy. Huge disappointment. This! Juicy succulent and falling apart. Yes!!! Can’t wait to give this a go!

    Liked by 1 person

  4. Another Bewitching kitchen entry into my “Gotta Do This” file. Absolutely love brisket. And, a rare recipe that does not require browning meat before putting in the slow cooker — if I have to do that I might just as well put the thing in my oven and do a slow braise. A local place serves giant platters of brisket nachos TDF. I would have no worries that this would make more than I could use!

    Liked by 1 person

    • Exactly! Not having to brown the meat and get that amazing result is a bonus! I hate having to deal with that step when cooking large pieces of meat. No bueno…

      I hope you do give this recipe a try…


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