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.
Southern Living AUGUST 2006
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.
Select a brisket that is uniform in thickness to make shredding the meat easier.
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