Slow Cooker Brisket Sofrito, Fork Tender
Tender shredded brisket braised in sofrito with garlic, onions, and smoky chipotle chili in a slow cooker. Low and slow cooking renders the meat fork-tender, then shredded and stirred back into the rich, aromatic sauce. Finish with fresh salt, pepper, and extra heat to taste.
Ingredients
- 3 lbs brisket
- 1 onion, sliced
- 4 cloves garlic, minced
- 12 oz tomato sofritorecaito paste or adobo sauce1:1latin american pantry
similar umami base but different flavor profile
- 2 tsp salt
- salt, for finishing
- 2 tsp black pepper, freshly ground
- black pepper, for finishing
- 1 tsp ground chipotle chili
- ground chipotle chili, extra for spice(optional)
Instructions
- 1
Season brisket on both sides with salt and pepper.
- 2
Place onion and garlic in slow cooker. Set brisket fat side up on onions and garlic.
- 3
Pour sofrito over brisket and sprinkle chipotle chili over sauce.
- 4
Cover and cook on low until brisket is fork tender.
- 5
Carefully remove brisket from cooker with minimal sauce. Place on cutting board and cut into three pieces across the grain.
- 6
Shred beef with two forks and return to cooker.
- 7
Stir into sauce and season with salt, pepper, and more chipotle seasoning if desired.
Tips
Cut brisket across the grain to shorten muscle fibers for more tender shreds.
Reserve some sauce before shredding if you prefer less liquid in the final dish.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Prepare through step 3 morning-of or night before. Cook when ready.
Serve in bowls with braising liquid. Pairs with rice, beans, or crusty bread.
Common Mistakes
Remove brisket with tongs gently to avoid tearing meat or oversaturating with sauce
Cut across the grain to avoid tough, stringy shreds
Avoid cooking on high setting which will produce tough, dry meat
Substitutions
similar umami base but different flavor profile
milder, less smoky heat