Slow Cooker Barbacoa Brisket

On some days there is nothing I love more than being able to throw together a quick and easy meal in the slow cooker, and let it do all the work for me. Tyler and I love bringing Mexican flavors into our cooking, and this meal does it perfectly! Served with some fresh pico de gallo, guacamole, chips and salsa, and you’ve got a fantastic Mexican restaurant quality meal right at your own kitchen table.

I got this recipe from the magazine Cooking Light, which has been a wonderful resource for flavorful recipes that don’t come with the extra calories that flavor rich meals usually seem to. This recipe was a huge hit and Tyler and I devoured it pretty quickly!


This meat is very versatile and can be served in crunchy tacos, flour or corn tortillas, quesadillas, or even a brisket slider. Give it a try and I’m sure that you too will enjoy it!

Ingredients

  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp dark brown sugar
  • 2 tbsp olive oil
  • 1 tbsp minced chipotle chiles in adobo sauce
  • 1 tbsp adobo sauce
  • 1 tsp cumin
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 garlic cloves, minced
  • 1 lb trimmed beef brisket
  • 1 28 oz can diced tomatoes, drained
  • 1/2 medium red onion
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped (seeded if you want to cut the heat)

 


1.Combine first 9 ingredients, through garlic, in a medium bowl. Rub mixture onto brisket.


2. Put diced tomatoes, onion, bell pepper, and jalapeno in the bottom of your slow cooker.


3. Place brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables.


4. Cover and cook on low for 8 hours.


5. Remove brisket from slow cooker, shred meat with forks, then return brisket to cooker tossing with vegetables.

Serve with desired toppings in corn or flour tortillas.

 

2 thoughts on “Slow Cooker Barbacoa Brisket

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