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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 1 |
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Slow-cooker beef brisket is a wonderfully easy way to prepare this cut of beef. Serve shredded brisket on top of tortillas with your choice of toppings for a creative taco night. Ingredients:
2 medium onions, thinly sliced |
2 celery ribs, thinly sliced |
2 garlic cloves, pressed |
1 (2- to 3-lb.) beef brisket |
2 teaspoons salt |
1 1/2 teaspoons ground chipotle powder |
1 cup coarsely chopped fresh cilantro |
flour tortillas |
toppings: shredded mexican cheese blend, sour cream, salsa, chopped fresh cilantro |
lime wedges |
Directions:
1. Place first 3 ingredients in a 6-qt. slow cooker.
2. Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.
3. Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.
4. Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Serve in flour tortillas with desired toppings and lime wedges.
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