Slow-cooker Beef Brisket

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.

Yield: Makes 6 servings
Recipe from Southern Living

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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

Preparation

  1. 1. Place first 3 ingredients in a 6-qt. slow cooker.
  2. 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. 3. Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.
  4. 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.
Note:

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

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