• 2-3 tbsp. chipotle paste – for less of a smoky, spicy flavor use 2 tbsp. or substitute with chili powder
• 2 tsp. ground cumin
• 1 tsp. dried Mexican oregano
• pinch of ground cloves
• 2 tbsp. tomato paste
• 2-1/2 lbs. brisket (I had 2 lbs. flat cut – See Note) you can substitute with a boneless chuck roast or a blade roast
• 3-4 tbsp. vegetable oil
• 1 red onion, roughly sliced
• 2 garlic cloves, minced
• 2 limes, juiced (only 1 out of 4 produced any juice – 2 tbsp. so I added a tsp. of lime zest) yes, I tried all the tricks such as stabbing the flesh all over, microwaving for 15 seconds, rolling them on the counter, etc.
• 1/2 cup apple cider vinegar
• 2-1/2 cups beef stock (there was too much liquid as the beef exudes a lot of juice so I would add only 1-1/2 cups to a 2 lb. brisket) 
• 3 bay leaves, lightly crushed (I did not crush them)

Combine the chipotle paste, cumin, oregano, cloves and tomato paste in a large bowl.

Cut the brisket into large chunks, add to the marinade and coat the meat well. Cover and leave for 3-4 hours or overnight is the best.

Heat a large skillet, add half the oil and chunks of beef a few at a time and sear on all sides. Once the meat is browned, remove with a slotted spoon and continue until all the beef is seared. Scrape up any browned bits as you go along.

Add the onion to the same skillet and stir well. Cook over medium heat until softened; add the garlic and cook a few minutes more. Put the onions into the slow cooker and place the beef on top.

Reheat the same skillet, add the lime juice and apple cider vinegar and bring to a boil. Reduce by half, then add the beef stock. Scrape up any bits from the bottom of the pan.

Bring to a boil, then pour over the meat and onions in the slow cooker. Add the bay leaves, cover with a lid and cook on low for 8-10 hours.

The beef should now be tender and falling apart. The sauce will be reduced and thickened. Should the sauce be too thin, pour into a saucepan and reduce before adding back to the slow cooker. That’s why I suggest cutting the beef broth back in the ingredient list – you can always add more broth or water to thin if needed.

Remove the bay leaves, cool the barbacoa and refrigerate over night.

When ready to serve, reheat and gently break up the meat with two forks; adjust any seasonings. Drain as there will probably be sauce that will drip all over when you eat it!

Serve in tacos, burritos, quesadillas, or try in baby gem lettuce leaves.

Serve with sides such as rice, or Mexican rice, refried beans. Condiments are unlimited; chopped tomatoes, salsa or Pico de Gallo, lettuce shreds, guacamole, sour cream, cheese such as queso fresca (I used Feta) or cheddar.

Note: Brisket comprises two distinct muscles; the flat muscle and the point muscle. After cooking, the flat half holds together in slices, whereas the point half tends to shred. I used a flat muscle and it shredded just fine… A brisket should have nice marbling on one side and a thin layer of fat on the other side; it should be neatly trimmed. If there is any noticeable fat after cooking you can trim it off before eating.

Recipe by cookingwithauntjuju.com