Dickey's Barbacoa Beef

Dickey's Barbacoa Beef

Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion cut into large chunks
1 head garlic, minced
2 teaspoons ground cloves
1 tablespoon salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds Dickey's beef brisket (all ready cooked)
4 to 6 cups beef or chicken stock
5 bay leaves

Serve with - 
Corn tortillas
Diced onions
Minced cilantro
Salsa

Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in large pot.  (if you have a food processor, pulse till combined before adding). 
Add Brisket, turn the meat a few times in the sauce until heated.  Enjoy! 

Put the lid on the pot and cook 10-15 minutes. Until favors are mixed together on LOW. When done cooking, it should shred easily with two forks.

Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired (though if you plan on frying it again before use, the small fat bits are extra tasty and should be kept!). Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it; you may not need to use all of the cooking liquid. (The leftover liquid is very tasty and can be frozen in cube-sized portions for use in later dishes.)

To keep the barbacoa warm for guests, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting. Serve with fresh tortillas, onion, cilantro, and salsa.

Recipe Note

• Doubling this recipe: If your slow cooker is large enough to hold double the amount of meat, you can simple double the recipe. Otherwise, plan ahead and make two batches back to back. Once the meat is shredded, it should be reduced enough in volume to be warmed in a single slow cooker.

• Using Other Cuts of Meat: Other than brisket, any tough "roast" cut will work: shoulder or rump roast, top or bottom round. Similar cuts of pork, lamb, or goat also make fine substitutes.