I will start by giving my hats off to my Aunt Beth for this recipe. A few years back while visiting relatives in Indiana, my aunt had a slow cooker going with beef and peperoncini peppers. At first thought, I thought ‘peperoncini peppers?’, but after trying this, and packing it high on a bun, I was sold. It has been a while since I last saw my relatives in Indiana, and while shuffling through the compilation of family recipes this past weekend, led me to pulled beef with peperoncini peppers.
Before we begin, I just want to say that this takes about 30 seconds to put together, and about 8 hours to cook.
- 1 brisket (I believe my aunt used a chuck roast)
- 1 16oz jar of peperoncini peppers, with the juices
- Large rolls or buns for sandwiches
Toss the ingredients in a slow cooker and let it go on low for eight hours. When you are ready to serve, the beef will just fall apart. Now you might be thinking this is too spicy, or too hot to eat due to the peppers, but you are wrong. The peppers themselves are a bit mild and tangy, and that is some of the flavor that melts into the meat, while at the same time smooths out the pepper flavor.