Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.
This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.
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What goes with sugar and spice and everything nice? In the case of the perfect wine to pair with our BBQ beef brisket, we love the 2012 Everett Ridge Zinfandel. This tough-made-tender cut of beef begs for a big, bold red varietal bursting with dark fruit flavors to stand up to its sweetly spiced sauce while balancing the richness of the beef. We found all of that and more in the Everett Ridge Zin.Shop on Glassful ›
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