Brisket Wrap with Chipotle Mayo
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 8 h. 15 min.
Ready in
Ingredients
for
10
- Ingredients
- 1 flat cut Beef brisket trimmed (1.35 kg | 3 lb)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- non-stick cooking spray
- 1 ¾ cups low-sodium Beef broth
- ¾ cup Tomato paste
- ¼ cup liquid smoke
- ½ cup Barbecue sauce
- 2 tsps Canola oil
- 1 large onion (peeled and sliced)
- 10 Whole-wheat Tortillas (warmed)
- 2 cups shredded Lettuce
- Potato chip (to serve)
- Pickle (to serve)
- For Chipotle Mayonnaise
- 1 cup Mayonnaise
- 3 canned Chipotle chiles (in adobo sauce)
- 1 Tbsp Adobo sauce
- 1 Tbsp fresh Lime juice
Preparation steps
1.
Rinse the brisket under cold running water and pat completely dry with paper towels. Rub brisket with salt and pepper.
2.
Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 8-10 minutes, browning on all sides.
3.
Meanwhile, combine broth, and tomato paste and liquid smoke Remove brisket from the pan and place into a large electric crockpot. Pour barbecue sauce over the brisket. Pour broth mixture over top. Cover and cook on LOW heat for 8 hours. Cut brisket diagonally across the grain into thin slices.
4.
Prior to serving, heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 10 minutes or until tender. Sprinkle lightly with salt; sauté 18 minutes or until onions are golden brown. Remove from heat. Serve over brisket.
5.
For Chipotle Mayonnaise:
6.
Combine all the ingredients in a food processor and pulse to blend. Cover and keep refrigerated until ready to use.
7.
To Serve:
8.
Spread a layer of chipotle mayonnaise over 1 side of the warmed tortillas. Layer shredded lettuce, sliced brisket, and caramelized onions. Add additional barbecue sauce if desired. Roll up tortillas and serve with chips and pickles.
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