Ingredients

The following ingredients have 10 Servings
  • 3 pounds trimmed beef brisket*
  • Spray olive oil
  • 1/2 cup beef broth
  • 1/2 cup coconut aminos
  • 1/4 cup fresh lime juice ((juice of about 1 to 1-1/2 limes))
  • 3 chipotle chiles in adobo sauce** ((or more/less depending on how spicy you want it))
  • 3-4 Tablespoons fresh oregano leaves ((or 1 Tablespoon dried))
  • 4 cloves fresh garlic, pressed/minced
  • 1 Tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon smoked sea salt ((I used Maldon smoked flake salt))
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cloves

Instruction

  • Heat a large skillet over medium heat and spray the bottom of the pan with a generous amount of olive oil spray. 
  • Trim excess fat off the brisket (optional, skip if you want more fat with your brisket).  
  • Cut the brisket into large pieces (about 5-6) and brown the pieces on all sides in the heated skillet.
  • While the beef is browning, prepare your sauce: combine all the rest of the ingredients (the beef broth through the ground cloves) in a small blender and process until smooth. 
  • Once the beef brisket is browned on all sides, transfer to the slow cooker and cover with the sauce.  
  • Cover and cook for 4-6 hours on high, or 6-8 hours on low. 
  • Shred beef with 2 forks and serve over rice or on tortillas. Enjoy!