Slow cooker "armadillo" beef brisket recipe

Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the meat, and the ancho gives it a bit of the flavor of a traditional smoked brisket. I like to serve it with corn and black bean salad with sweet lime dressing, for a real taste of the Southwest.

Slow cooker "armadillo" beef brisket

From the pantry, you'll need: onion, RoTel, ground chile peppers, paprika, cayenne pepper, cumin.

If you have Armadillo Rub from Tears of Joy, use that in place of the dry rub. Serves 6-8.

Ingredients

For the dry rub:
1 Tbsp ground ancho chile powder
1 tsp cayenne pepper
1/2 tsp chipotle chili powder
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp fresh black pepper

For the brisket:
2- to 2-1/2 lb brisket
1 tsp vegetable oil (or other neutral oil: rice bran oil is my current favorite)
1 medium onion, chopped
1 10-oz can of RoTel
2 12-oz bottles of beer, any type (I use O'Doul's nonalcoholic beer)

Directions

In a small bowl, combine all of the spices for the rub. Place the meat in a deep-sided dish, and pat the rub onto all sides. (You'll probably have some rub left over, depending on the size of your brisket.) Let it sit for 30 minutes.

In a small frying pan, heat the oil, and sauté the onion over medium heat for 2-3 minutes, until translucent.

Transfer the cooked onion to a 4- or 5-quart slow cooker. Place the brisket on top of the onions, and pour the RoTel and beer over it.

Cover, and cook on LOW for 8 hours, or until the meat is fork-tender. Remove the meat to a casserole dish and tent loosely with aluminum foil. Pour the liquid (there will be chunks of tomato and onion in it, and you definitely want to keep those) into a small saucepan set over high heat, and boil to reduce the juices by one-fourth. Remove from heat and set aside.

When the meat is cool enough to handle, slice it against the grain, and serve with a bit of the reduced sauce on top. Or, cool completely, and freeze.

[Printer-friendly recipe.]

More brisket, every which way:
Slow cooker barbecue beef brisket
Grandma's beef brisket in the slow cooker
Oven-barbecued beef brisket
Slow cooker Southwestern beef brisket
Oven-braised apple cider brisket

Other recipes that use these pantry ingredients:
Authentic chili, aka Bowl of Red, from Everyday Southwest
Pressure cooker all-beef ancho and anaheim chili, from Kalyn's Kitchen
Spiced turkey burgers with ancho chile sauce, from A Food Centric Life
Cumin and ancho chile oven roasted corn on the cob, from Ally's Kitchen
Brisket tacos, Dallas style, from Homesick Texan

Slow cooker "armadillo" beef brisket

From the pantry, you'll need: onion, RoTel, ground chile peppers, paprika, cayenne pepper, cumin.

If you have Armadillo Rub from Tears of Joy, use that in place of the dry rub. Serves 6-8.

Ingredients

For the dry rub:
1 Tbsp ground ancho chile powder
1 tsp cayenne pepper
1/2 tsp chipotle chili powder
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp fresh black pepper

For the brisket:
2- to 2-1/2 lb brisket
1 tsp vegetable oil (or other neutral oil: rice bran oil is my current favorite)
1 medium onion, chopped
1 10-oz can of RoTel
2 12-oz bottles of beer, any type (I use O'Doul's nonalcoholic beer)

Directions

In a small bowl, combine all of the spices for the rub. Place the meat in a deep-sided dish, and pat the rub onto all sides. (You'll probably have some rub left over, depending on the size of your brisket.) Let it sit for 30 minutes.

In a small frying pan, heat the oil, and sauté the onion over medium heat for 2-3 minutes, until translucent.

Transfer the cooked onion to a 4- or 5-quart slow cooker. Place the brisket on top of the onions, and pour the RoTel and beer over it.

Cover, and cook on LOW for 8 hours, or until the meat is fork-tender. Remove the meat to a casserole dish and tent loosely with aluminum foil. Pour the liquid (there will be chunks of tomato and onion in it, and you definitely want to keep those) into a small saucepan set over high heat, and boil to reduce the juices by one-fourth. Remove from heat and set aside.

When the meat is cool enough to handle, slice it against the grain, and serve with a bit of the reduced sauce on top. Or, cool completely, and freeze.

[Printer-friendly recipe.]

More brisket, every which way:
Slow cooker barbecue beef brisket
Grandma's beef brisket in the slow cooker
Oven-barbecued beef brisket
Slow cooker Southwestern beef brisket
Oven-braised apple cider brisket

Other recipes that use these pantry ingredients:
Authentic chili, aka Bowl of Red, from Everyday Southwest
Pressure cooker all-beef ancho and anaheim chili, from Kalyn's Kitchen
Spiced turkey burgers with ancho chile sauce, from A Food Centric Life
Cumin and ancho chile oven roasted corn on the cob, from Ally's Kitchen
Brisket tacos, Dallas style, from Homesick Texan

Comments

great flavors!

Susan, thanks!

I love the sound of this; bookmarked!

Kalyn, this is a great summer dish, with a bunch of zesty side salads.

I now must immediately make brisket!