- 6
Ingredients
- 6 garlic cloves, minced
- 2 yellow onions, chopped
- 6 canned chipotle chilies in adobo sauce, drained and chopped, plus 1/4 C. sauce
- 1/4 C. honey
- 1 T. Worcestershire sauce
- 2 tsp. brown mustard
- 1 1/2 C. lager or other light beer
- 1 flat end beef brisket, 3-4 lb fat
- trimmed to 1/4"
- Salt, to taste
Preparation
Step 1
In slow cooker, combine garlic, onions, chilies, adobo sauce, honey, Worcestershire, mustard and beer. Season brisket with salt. Place, fat side up in slow cooker. Cover and cook on high 8 hours. Transfer brisket and juices to shallow pan; cool 1 hour. Cover and refrigerate 6-24 hours.
Spoon solidified fat off juices. Transfer brisket to plate; cover and refrigerate. Transfer juices to large saucepan. Using immersion blender, puree until only small pieces of onion remain. Set over medium-low heat; simmer, stirring occasionally, until thickened, about 2 hours.
Prepare medium-hot fire in grill. Grill brisket until crispy, 7-10 minutes. Using tongs, turn brisket over. Grill until crispy 5-7 minutes. Brush with sauce; turn and grill 3-5 minutes, then repeat. Transfer brisket to carving board; brush with sauce. Cover with foil; let rest 10 minutes. Slice brisket against grain. Pass remaining sauce alongside.