Whenever I have a huge roast I look for a recipe like this. Easy to make and can be eaten different ways and I can adapt it to my taste. Rice and black beans are my standard but they can also be in a taco, burrito, stuffed in tamales or however else you like. Because the size of the roast I added the salt the recipe called for but it was WAY too salty to eat alone. Had to mix it with the other goodies (rice and beans). Minus the salt this was tasty with good spice.
- 1 small can chipotles in adobo sauce
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 head garlic, peeled and cloves smashed
- 5 dry bay leaves
- 2 teaspoons ground cloves
- 1 tablespoon kosher salt (don’t add this to the end if needed)
- Juice of 4 limes
- 1/2 cup cider vinegar
- 5 lbs beef brisket
- 3 cups beef or chicken stock
Blend together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar.
Place the brisket on top of this mixture. Add stock to cover and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.
Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.
Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Return the meat to the slow cooker.
Serve and enjoy!