If not for the 10 hours worth of cooking time and my desire to be extremely lazy Saturday morning (read: I didn't want to put on pants to go to the store), this would have been my 200th post. I continued my weekend of delicious cooking with what was quite possibly the best slow cooker recipe I have ever tasted. At last, I was able to combine my love of Dr. Pepper with my love of meat in one beautiful, tacoey union.
|To me, you are perfect.|
Adapted from Cooking Haven
Servings: 15+ tacos
Time: 10 hours (in a slow cooker for 9 of those)
|Aye, there's the rub.|
1 tbsp paprika
1 tbsp dried chipotle powder
1 tbsp cumin
2 tsp black pepper
2 1/2 tsp garlic powder
3 tbsp canola oil
16 oz Dr. Pepper (I used fancy Dublin ones)
1/4 cup apple cider vinegar
3 tbsp molasses
2/3 onion, diced
1 14 oz can diced tomatoes (I used fire-roasted)
1/2 cup jalapeno pepper jelly
2-4 cups beef stock, as necessary
Pickled onions (see recipe below)
|Silly brisket, you can't escape.|
- Make your rub by mixing the paprika, chipotle powder, cumin, salt, black pepper and garlic powder together in a bowl. Apply the rub generously to both sides of the brisket.
- Get oil in a skillet hot over medium heat. Once hot, sear the brisket for about 4-5 minutes per side until it starts to brown. Remove.
- Mix the Dr. Pepper, vinegar, molasses, diced onions, tomatoes and pepper jelly well in a slow cooker. Add the brisket in and top with beef stock until just submerged.
- Cook covered on low for 8-9 hours.
- Spend your day being incredibly lazy to make up for the 30 minutes of effort you just put in.
- Remove the brisket from the liquid and let cool. Once cooled enough, pull with two forks.
- Transfer the liquid to a pot and reduce over medium-high heat to about half the volume. You're gonna have plenty of time to do this because it takes a while to pull all that brisket.
- Recombine the reduced liquid with the pulled brisket and warm over medium-low heat.
- Use a slotted spoon to serve the brisket and remove excess liquid (it's still going to be ridiculously juicy and worthy of 3+ napkins). Fill tortillas with the brisket and top with jalapenos, avocado, cilantro, pickled onions and salsa.
- Sit and eat in silence aside from "mmm" because everyone is busy stuffing their faces and calculating how much they could eat without feeling shame.
|Fancy camera captures the awesome fresh out of the slow cooker steaming brisket.|
|Kevin's pulling skills are unmatched. Plus, it's a great forearm workout.|
|HEB fresh made tortillas are the way to go if you're in Texas.|
|You can see how juicy it is. Note: your plate and hands will be covered by the time you're done savoring each and every bite.|
Adapted from Inspired Taste
Servings: 2 onions worth (so a lot)
Time: 1 hour (inactive for 50 minutes)
2 red onions
1 cup apple cider vinegar
1/2 cup lime juice
1/4 cup sugar
1 tbsp salt
|Boring, unassuming red onions just waiting to be brined.|
- Slice your onions into thin strips and place in a bowl or pot with handles.
- Bring a separate pot of water to a boil.
- Cover the onions in boiling water for 10 seconds then drain into a colander and set aside in another bowl.
- Heat the apple cider vinegar, lime juice, sugar and salt together until dissolved.
- Brine the onions in the acidic mix and let come to room temperature.
- Strain and serve. You should reserve the brine if you want to store for later use.
|Pickled red onions turn such a pretty color.|
From pickling onions to finding the greatest use for Dr. Pepper ever, it was an incredibly productive yet also lazy (thanks slow cooker!) Sunday. It was the perfect finish to a fantastic weekend of tasty adventures.