Mexican Beef Brisket

This is one of our favorites whether it slow cooks in the Le Creuset Dutch oven or in a slow cooker - both are delicious and perfect for a cold winter day. The brisket leftovers are great for a Southwestern-style salad or bbq beef sandwiches with a bit of barbeque sauce, red onion and sauerkraut.

3lb. (1.5kg) beef brisket

1 Tablespoon oil

1 canned chipotle in adobo sauce

1 onion thinly sliced

1 Tablespoon paprika

1 Tablespoon oregano

1 teaspoon ground allspice

1 teaspoon ground coriander

2 teaspoons sea salt

3 cloves garlic, minced

1 orange, juiced

2 limes, juiced

1 (400ml) can diced tomatoes

2 1/2 cups (625ml) chicken stock or water

Method

1. Heat a large stock pot (or Dutch oven) over medium-high heat. Add the oil and allow to heat for 30 seconds.

2. Place the brisket into the hot pan. Allow all sides to become evenly browned, using tongs to flip as needed. This takes approximately 10 minutes.

3. *If using a crockpot, transfer the brisket to the crockpot and top with all remaining ingredients. Cook on low for 6-7 hours until the meat shreds easily with a fork. Remove the brisket from the pot and allow to slightly cool before shredding. If desired, reduce the sauce on the stovetop and serve alongside the brisket.

   *If you cooking on the stovetop: place all remaining ingredients into the stock pot (or Dutch oven). Cover with a lid and bring to a simmer. Reduce heat to medium-low and cook with the lid on for 2 hours, checking periodically on the liquid level and adding more water if needed to prevent burning. After 2 hours, the meat should shred easily with a fork. Remove the brisket from the sauce and allow to rest a few minutes before shredding. If desired, reduce the sauce in the pan and serve with the brisket.

4. Serve with tortillas, pinto beans, rice, salsa and avocado slices. Enjoy.