chipotle beef brisket

I had a busy weekend (it’s deviled egg season, you know) and the slow-cooker looked like a mighty good option on Sunday. The Hub and I were in the mood for beef, and a nice brisket called out to me. I adapted a recipe from “Fresh Every Day” by Sara Foster (Clarkson Potter, 2005) to make it something I could leave behind in the cooker and go on to greet deviled-egg fans. Also, I can’t get enough chipotle in my life.

Chipotle Slow-Cooker Brisket

2 tablespoons paprika

1 tablespoon black pepper

1 1/2 teaspoons kosher salt

1 tablespoon garlic powder

1 tablespoon hot chili powder

1 tablespoon brown sugar

1/4 teaspoon cayenne

1 (3-pound) beef brisket

1/2 cup brown sugar

1/4 cup Worcestershire sauce

2 tablespoons balsamic vinegar

1 (14-ounce) can diced tomatoes

1/4 cup maple syrup

1/4 cup brown sugar

3 large chipotle peppers in adobo, chopped

1 tablespoon adobo from peppers

1/4 cup white wine vinegar

2 tablespoons Worcestershire sauce

1/4 cup orange juice

1 heaping teaspoon garlic powder

1 tablespoon dry mustard

1 teaspoon kosher salt

1 teaspoon black pepper

In a small bowl make the rub by combining the first 7 ingredients. Put it all on the brisket and rub it in. Stir the brown sugar, Worcestershire and balsamic vinegar together and pour over the brisket, turn to coat both sides, cover and refrigerate overnight.

Put the remaining ingredients, starting with the tomatoes, in a saucepan, bring to a boil, reduce the heat and simmer for about 20 minutes or until reduced by a third. Cover and refrigerate.

The next day, put the brisket in your slow cooker. Pour the sauce over. Cover and cook on Low heat for 5 to 6 hours or until done.