Slow Cooker Barbacoa Brisket

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Slow Cooker Barbacoa BrisketRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges.

Serves 4 (serving size: 1 cup beef mixture)


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1 tablespoon finely chopped fresh oregano
1 tablespoon dark brown sugar
2 tablespoons olive oil
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, grated
1 pound trimmed beef brisket
2 medium tomatoes, chopped (about 2 cups)
1/2 medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 jalapeño pepper, seeded and chopped


Hands-on: 15 Minutes
Total: 8 Hours, 15 Minutes

1. Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture into brisket.

2. Arrange tomatoes, onion, bell pepper, and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.

3. Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables.

Created date

January 2016

Nutritional Information

Calories 303
Fat 15.7 g
Satfat 3.9 g
Monofat 9 g
Polyfat 1.1 g
Protein 25 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 70 mg
Iron 3 mg
Sodium 540 mg
Calcium 42 mg
Sugars 9 g
Est. Added Sugars 3 g