A delicious Slow Cooker Brisket Bowl featuring savory beef barbacoa served over flavorful rice, with a side of Mexican street corn and guacamole. This dish combines tender brisket, aromatic spices, and vibrant veggies for a perfect meal. Ideal for gatherings or meal prep.
1: Coat beef brisket with olive oil and sear on both sides for a few minutes.
2: In a food processor, blend chipotle chilis, beef broth, minced garlic, ground cumin, dried oregano, salt, black pepper, ground cloves, and lime juice until well mixed.
3: Place seared beef brisket in a slow cooker and cover with the sauce.
4: Set the slow cooker to low for 8 hours or high for 4 hours.
5: When done, shred the beef with a fork.
6: In a large skillet, heat olive oil over medium-high heat and add carrots, green bell pepper, onion, and garlic, cooking until onions are translucent.
7: Add rice and tomato paste, cooking until grains are toasted for 2-3 minutes.
8: Add low-sodium chicken broth, diced tomatoes, tomato sauce, cumin, oregano, salt, and pepper. Bring to a boil.
9: Cover, reduce heat to low, and simmer until rice is cooked and liquid is absorbed, about 15 minutes.
10: Stir in chopped cilantro before serving.
11: For the street corn, mix mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and season with salt and pepper.
12: Grill corn until slightly charred, cut off cob, and mix with sauce and queso fresco.
13: For guacamole, mash avocados and mix with chopped onion, jalapeno, salt, cilantro, lime juice, and tomatoes.
