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Slow Cooker

Texas Braised Brisket

I recommend using a 12-cup food processor, as this recipe makes a large quantity. Alternatively, you can blend or process the ingredients in batches and then mix everything together in a large mixing bowl.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 cloves garlic, left whole
  • 2 large onions, sliced
  • one 3-pound brisket, trimmed of most of the fat
  • 2 teaspoons ancho chile powder
  • kosher salt and freshly ground black pepper
  • two 15-ounce cans red enchilada sauce
  • 6 small corn tortillas
  • 6 small flour tortillas
  • avocado lime crema, recipe follows
  • basic brown beans, recipe follows
  • grilled mini peppers, recipe follows
  • mango de gallo, recipe follows
  • salsa diablo, recipe follows
  • 2 avocados
  • 1 cup chopped fresh cilantro
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • zest and juice of 2 limes
  • 4 cups dried pinto beans, rinsed
  • 2 tablespoons chili powder
  • kosher salt and freshly ground black pepper
  • 12 red and yellow mini peppers
  • 3 jalapenos, seeded and finely diced
  • 3 roma tomatoes, diced
  • 1 large red onion, diced
  • two 15-ounce cans diced mangoes, drained
  • 2 cups chopped fresh cilantro
  • juice of 1 lime
  • 1/2 teaspoon salt
  • two 10-ounce cans diced tomatoes with green chiles, such as rotel
  • one 28-ounce can whole tomatoes in juice
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 habanero chile, seeded and chopped
  • 1 jalapeno, quartered and sliced thin (with seeds and membrane)
  • 1 canned chipotle in adobo sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • juice of 1 lime

Directions

  1. For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
  2. For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
  3. Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
  4. Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
  5. Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
  6. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
  7. In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.