Slow Cooker Chipotle Brisket with Cranberry Sauce

Name: Slow Cooker Chipotle Brisket with Cranberry Sauce
Prep time: 10 min
Cook time: 6 h
Total time: 1 d 6 h 10 min
Yield: 12 servings
Ingredients: 1 teaspoon cumin; 1 teaspoon dried Mexican oregano; 1 teaspoon dried thyme; 1 1/2 teaspoons sea salt; 5-6 pounds beef brisket; 1 large sweet onion; 6 cloves garlic; 1 cup red wine; 1-2 dried chipotle chile; 1 cup dried cranberries; chopped fresh cilantro or parsley

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Additional Time
1 d
Total Time
1 d 6 hrs 10 mins
Servings
12 servings
Calories
355 kcal
Course
Main Course
Cuisine
Mexican

Slow Cooker Chipotle Brisket with Cranberry Sauce

Iris Warren

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Chef Cheryl Lee's delicious crock pot brisket recipe, inspired by Mexican flavors - chipotle for smoky heat, dried cranberries for sweetness. Perfect for Passover or Rosh Hashanah.

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Ingredients

Servings

1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 teaspoon dried thyme
1 1/2 teaspoons sea salt
5-6 pounds beef brisket
1 large sweet onion, thinly sliced
6 cloves garlic, peeled
1 cup red wine
1-2 dried chipotle chile
1 cup dried cranberries, divided
chopped fresh cilantro or parsley (optional - for garnish)

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Instructions

Mix the cumin, oregano, thyme and salt together in a small bowl. Rub the spices over the entire brisket. Place the coated brisket in a glass or ceramic dish. Cover with a lid, wax paper, or plastic wrap and let the brisket marinate for 8 to 24 hours in the refrigerator.
In a large slow cooker, layer the onions, garlic, and chipotle, then place the brisket on top, fat cap facing upward. Pour the wine over the brisket, then sprinkle 1/3 cup dried cranberries on top. Set the slow cooker to high and the timer to 6 hours.
Turn the brisket over after 5 hours, making sure that the cranberries are immersed in the liquid. Continue cooking for another hour. Check for doneness - brisket should be fork tender at this point. If not, continue cooking an additional 30 minutes at a time until fully tender.
When the brisket is done, gently remove it from the slow cooker to a plate. Pour the remaining ingredients from the slow cooker into a food processor or blender and puree until smooth. Pour the puree into a small pan. Using either water or broth, thin the puree out to a thinner sauce consistency. Add the remaining 2/3 cup dried cranberries and let them warm and plump in the sauce. Adjust the seasoning to taste, if needed.
Slice the brisket thinly, and ladle some sauce onto the slices. Serve the remaining sauce on the side. Garnish with chopped fresh cilantro or parsley, if desired.

Notes

You will also need: A slow cooker
Notes: Total time may vary based on marination time and cook time. Brisket should be cooked until tender. See recipe instructions for details.

Nutrition Information

Show Details

Calories 355kcal (18%) Carbohydrates 12g (4%) Protein 39g (78%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 117mg (39%) Sodium 444mg (19%) Potassium 694mg (20%) Fiber 1g (4%) Sugar 8g (16%) Vitamin C 1.8mg (2%) Calcium 25mg (3%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 355 kcal

% Daily Value*

Calories	355kcal	18%
Carbohydrates	12g	4%
Protein	39g	78%
Fat	14g	22%
Saturated Fat	4g	20%
Cholesterol	117mg	39%
Sodium	444mg	19%
Potassium	694mg	15%
Fiber	1g	4%
Sugar	8g	16%
Vitamin C	1.8mg	2%
Calcium	25mg	3%
Iron	4.1mg	23%