cheers, bethani!: a recipe: slow cooker barbeque beef

this past weekend was such an awesome weekend!

husband and i got so much yard work accomplished that we couldnt top high-fiving one another. another post will reveal a few of our little projects that we completed. i must say being a homeowner has been a pretty rocking feeling with all the fun things we get to put our skills towards.

my brother, wife and their two kids came over and helped us out tremendously!! so in true bethani fashion, i decided to cook something super delicious to:

1.) feed our super hungry bellies after a long hardworking day

2.) a way to say thanks for all their help.

i thought and thought and finally decided on:

slow cooker barbeque beef

i found this recipe through my mom on pinterest. she has made this once before and i love, love, loved it. so did husband. and not only does the recipe leave you with tons of leftovers, but it also can be used in a bunch of different ways.

Ingredients:

Slow Cooker Barbacoa Beef

Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can) plus all the adobo sauce it sits in

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

Juice of 4 limes

1/2 cup cider vinegar

5 to 7 pounds beef brisket

4 to 6 cups beef or chicken stock

How to:

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat 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! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.

Ours made enough for everyone plus I have a whole brisket left for leftovers throughout the week!! Last night, I decided to make something else with some of the brisket as a quick meal for husband and i so we went with:

brisket egg scramble