Slow Cooker Brisket Barbacoa

5 from 1 vote

Beef brisket is dry brined in spiced, then slow cooked with chipotles, tomatoes and seasonings in this delectable filling for burritos, tacos, enchiladas and more.

Prep Time30

Cook Time8

Total Time24

Course: Main Dishes

Cuisine: Mexican

Servings:

Calories: 498kcal

Author: Danelle

Ingredients

For the dry rub brine:

1/2 cup sugar
1/4 cup kosher salt
4-6 garlic cloves minced
2 tbsp. freshly ground black pepper
1 tsp. ground cumin
4 - 5 lb. beef brisket

For the barbacoa:

3 tablespoons vegetable oil
1 medium onion thinly sliced
1 garlic clove minced
2 teaspoon chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 14 oz. can diced tomatoes, undrained
2 chipotles in adobo chopped
2 dried bay leaves
1/4 cup molasses

US Customary - Metric

Instructions

In a small bowl, combine the 1/2 cup sugar 1/4 cup kosher salt, 4-6 garlic cloves, 2 tbsp. freshly ground black pepper, and 1 tsp. ground cumin for the dry rub and mix well. Rub the seasoning over the 4 - 5 lb. beef brisket. Wrap the brisket in plastic wrap and place it on a large sheet pan. Refrigerate for at least 24 and up to 48 hours.
Heat the 3 tablespoons vegetable oil in a large heavy skillet over medium-high heat. Wipe off the excess brine from the meat and add it to the skillet. Sear for 5-7 minutes on each side, until the brisket is dark golden brown.
Transfer the meat to a lightly greased 6 quart slow cooker. Add the 1 medium onion, 1 garlic clove, 2 teaspoon chili powder, 1 teaspoon ground coriander, 2 teaspoons ground cumin, 1/4 cup apple cider vinegar, 1 14 oz. can diced tomatoes, undrained, 2 chipotles in adobo, 2 dried bay leaves and 1/4 cup molasses to the slow cooker and stir to combine.
Cover and cook on low for 8-10 hours, or until the brisket is tender. Remove to a baking pan and cover to keep warm.
Transfer about 2 cups of the cooking liquid to a medium saucepan. Bring to a boil over medium-high heat, then simmer, uncovered, until liquid is reduced by half.
Shred the beef with two forks and pour in the reduced sauce. Toss to combine and serve immediately.

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