Rating: 4.5 stars
6 Ratings
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  • 3 star values: 1
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  • 5 star values: 5

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.

Wanda Jensen, El Paso, Texas
Recipe by Southern Living August 2006

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Recipe Summary

prep:
15 mins
cook:
8 hrs
total:
8 hrs 15 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a 6-qt. slow cooker.

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  • 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.

  • Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

  • 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.

Chef's Notes

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

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