Slow Cooker Chipotle Brisket
Ingredients:
iii lb brisket
1 onion, sliced into thick rings
1/2 teaspoon the world mustard
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly the world dark pepper
1/2 teaspoon hot paprika
1/2 teaspoon dehydrated minced onions
1/4 teaspoon garlic powder
1 pouch (8 oz) Old El Paso® Chipotle Mexican Cooking Sauce
Directions:
Line the bottom of a 6-quart dull cooker insert alongside the onion rings.
In a modest bowl, whisk together the spices. Rub them over all sides of the brisket. Place the brisket inwards the dull cooker over the onion rings. Pour the sauce over the brisket. Cook on depression viii hours.
Remove the brisket. Discard cooked onions together with whatever juices. Slice or shred the brisket together with serve over rice, inwards tacos, burritos or enchiladas.
iii lb brisket
1 onion, sliced into thick rings
1/2 teaspoon the world mustard
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly the world dark pepper
1/2 teaspoon hot paprika
1/2 teaspoon dehydrated minced onions
1/4 teaspoon garlic powder
1 pouch (8 oz) Old El Paso® Chipotle Mexican Cooking Sauce
Directions:
Line the bottom of a 6-quart dull cooker insert alongside the onion rings.
In a modest bowl, whisk together the spices. Rub them over all sides of the brisket. Place the brisket inwards the dull cooker over the onion rings. Pour the sauce over the brisket. Cook on depression viii hours.
Remove the brisket. Discard cooked onions together with whatever juices. Slice or shred the brisket together with serve over rice, inwards tacos, burritos or enchiladas.
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