Now that the holidays are behind us, I figured that it was time to get back into the kitchen and make something that didn't include turkey, ham, or mashed potatoes! My brother in law Sean passed along this fantastic recipe, that is filled with flavor! It also makes enough to freeze left-overs for a second (or even a third) meal. Enjoy!
3lb Brisket Cut of Beef (or rump roast)
2 Cups of beef broth (unsalted)
¼ Cup of Apple Cider Vinegar
5 Cloves of Garlic
2-3 Canned Chipotle Peppers in Adobo Sauce (use less or more depending on how spicy you prefer)
½ Red Onion, diced
2 Bay Leaves
1 tsp. Kosher Salt
1 tsp. Ground Pepper
½ tbsp. Mexican Oregano
1 tsp. Ground Cloves
1 tsp. Ground Cumin
1 handful of fresh chopped Cilantro
Juice of 2 Limes
Cut excess fat from the beef and cut meat into 8-10 ounce pieces and season with salt and pepper. Heat frying pan with Med-High with vegetable oil and place meat to brown for approximately 2-3mins/side. Remove from heat and place browned meat into crockpot. Finely chop the chipotle peppers and garlic and add to the crockpot along with the remaining ingredients and stir once. Heat contents on Low heat for 8-10 hours. Remove beef and place on cutting board and using two forks pull the meat apart until it has a shredded consistency. Siphon off excessive fat from remaining liquid and place the liquid into a blender. Carefully blend liquid then return liquid to the crockpot along with the shredded beef and continue heating for 1 hour.