ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Slow-cooker Beef Brisket

Prep time 15 mins
Cook time 8 hrs
Yield Makes 6 servings
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.


  • 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

How to Make It

  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.

Cook's Notes

Select a brisket that is uniform in thickness to make shredding the meat easier.