Meet my friend A
nn! Ann is a good friend from Massachusetts. She is a retired police officer and also a graduate of Chez Boucher in Hampton, NH. Ann loves to cook and try new recipes and like myself is an avid cookbook collector. This is Ann’s recipe and I know you are going to love it!
INGREDIENTS
1 Tablespoon finely chopped fresh oregano
1 Tablespoon light brown sugar
2 Tablespoons olive oil
1 Tablespoon minced chipotle chili in Adobo sauce
1 Tablespoon Adobo sauce
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3 garlic cloves, pressed through a garlic press or finely diced
1 Pound Beef Brisket, trimmed
1 (15 ounce) can fire roasted tomatoes
1/2 medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 Jalepeno pepper, seeded and chopped
INGREDIENTS FOR SLAW
1/2 bosc pear
1 small cucumber
1 carrot
2 Tablespoons rice vinegar
1 Tablespoon lime juice
1/4 teaspoon salt
SOUR CREAM AND LIME CREME INGREDIENTS
2 Tablespoons sour cream
1 Tablespoon Lime juice
Zest of one lime
Pinch of salt
DIRECTIONS
Combine the first 9 ingredients (through garlic) in a small bowl stirring to combine. Rub mixture into brisket. Arrange tomatoes, onion, bell pepper and jalapeño pepper in the bottom of a six quart slow cooker. Place the brisket on top of the vegetables and drizzle any remaining spice mixture over the brisket and vegetables, cover and cook on low for 8 hours. Remove brisket from the slow cooker and shred the meat using two forks. Return the brisket to the cooker and toss with vegetables.
FOR THE SLAW
Cut the pear, cucumber and carrot into matchstick pieces (long thin slices). Toss with the rest of the slaw ingredients and refrigerate until ready to serve.
FOR THE SOUR CREAM AND LIME CREMA
Mix all ingredients and refrigerate until serving. To serve, simply place some of the beef and vegetables to a warm tortilla, add slaw and a dollop of sour cream crema and serve!
Enjoy!
