I love to experiment and take things I see an adapt them to my liking. The Pioneer Woman used this combination on a pork shoulder. I don’t eat pork but knew it would work well on a brisket. We had friends coming over who like spice and are willing to try most anything. So chipotle in adobo sauce on top of a brisket in a stew pot was born.
- Take a brisket of any size (I used an 8 lb) and place in a stew pot. Add 1 can of chipotles in adobo sauce, 1/2 litre of Dr. Pepper, 1/2 cup of brown sugar and 1/4 cup of ancho chili powder
- Place in a 350 degree oven for 6 hours (you want an internal meat temperature of approximately 180 degrees).
- At the 5 hour mark, remove from oven and pull, chop, cut however you would like. Return to stew pot and add the final 1/2 litre of Dr. Pepper for the final hour of cooking.
- Serve on a roll with Tomato serrano sauce, avocado cilantro mayo and pickled red onions (see below for recipes – all adapted from Rick Bayless)
Avocado Cilantro Mayo:
- In a mixing bowl combine the flesh of one avocado and roughly chop with a masher
- Fold in 1/2 cup of mayonnaise and a finish by adding 1/4 cup of roughly chopped cilantro
Pickled Red Onions:
- In a small non-reactive bowl pour boiling water over 1/2 of a small diced red onion; count to 10 and pour off immediately into a strainer
- Put onions back in the bowl and pour in 1/2 cup of lime juice and 1 tsp salt; stir and store in fridge for at least 1 hour (I think the longer the better)
Tomato Serrano Sauce:
- Chop 2 cloves of garlic and 2 serrano chilis and cook for 1 minute in 1 tbsp of olive oil
- Take 2 10 oz cans of fire roasted tomatoes and pour into a Cuisinart and pulse until you have a puree
- Add the tomato puree to the garlic and serranos and cook to reduce most of the liquid; serve at room temperature