How to Make

Slow Cooker Brisket with Cranberry Chipotle Sauce

Scribbled Underline

Mix cumin, oregano, thyme and salt together in a small bowl, then rub over the brisket.

Cover and let marinate for 8 to 24 hours in the refrigerator.

Layer onions, garlic, and chipotle in the bottom of a slow cooker, then place the brisket on top, fat cap facing up.

Pour red wine over the brisket, then sprinkle dried cranberries on top. Set slow cooker to high and timer to 6 hours.

After 5 hours, turn the brisket, making sure that the cranberries are immersed in the liquid.

Continue cooking for another hour.

Gently remove brisket from the slow cooker and pour the remaining ingredients into a food processor and puree until smooth.

Pour puree into a pan, adding broth or water to thin out. Add remaining dried cranberries and allow them to warm and plump in the sauce.

Slice the brisket thinly, and ladle sauce onto the slices. Garnish with chopped fresh cilantro or parsley.