265: Southwestern Pulled Brisket

With my 3-pound piece of brisket, I decided to make Southwestern Pulled Brisket. As I started to get this ready, I was disappointed to see that the instructions didn’t tell me to just toss everything in the crockpot. First you sear the brisket in a skillet, so that you can then saute onions, garlic, and spices in the drippings. You add apple cider vinegar to the onions and cook until the liquid is evaporated. You combine the mixture with water, tomatoes, 1-2 chipotles in adobo sauce (I actually just used about a tablespoon of chipotles in adobo sauce that I blended a while ago, so I don’t know how many chiles that is), bay leaves, and molasses (I used mild molasses).

Although the instructions didn’t say to, I marinated this overnight so I wouldn’t have to get it ready in morning. It cooked for about 9 hours the next day. I pulled the beef from the liquid to remove all the fat and shred the meat.

Southwestern Pulled Brisket

This was pretty good. It was a little spicy, and sweeter than I’d expected. The onions and tomatoes really cooked down, because there was only liquid left in the crockpot. I think that overall this had a good flavor. The beef was very tender. I’m not sure if I’ll make this recipe or not, because I think I prefer my beef to be less sweet. If I do make it again, I may try the original recipe from Food Network, which calls for less molasses.

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