9/10/2020 Slow Cooker Mexican Beef Brisket - A Cedar Spoon

YIELD: 8-10

Slow Cooker Mexican Beef

824
Brisket
821Slow Cooker Mexican Beef Brisket is tender, juicy and packed with warm flavors. This shredded
brisket is perfect for tacos, quesadillas, rice bowls or also freezers great for later.

COOK TIME TOTAL TIME

10 hours 10 hours

Ingredients

For the brisket:

3 pounds Certified Angus Beef ® brand beef brisket {you can leave whole or cut it into two
chunks if it is too large}
4 garlic cloves, minced
1/4 of a sweet onion, diced
1 jalapeño, seeded and diced {optional}
1 large poblano, seeded, diced
2 bay leaves
1 cup tomato sauce
1 cup beef broth

For the rub:

1 Tablespoon chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon coriander
1 teaspoon Mexican oregano {or regular oregano}
1/2 teaspoon chipotle chili powder
1 teaspoon salt
1/8 teaspoon black pepper

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9/10/2020 Slow Cooker Mexican Beef Brisket - A Cedar Spoon

Instructions
Combine the rub ingredients in a medium bowl and stir to combine. Set aside.
Spread the garlic, onion, jalapeño and poblanos in the bottom of the slow cooker evenly. Lay the
brisket on a large cutting board and using your hands rub the beef with the spice mixture on both sides
824{save the extra spice mixture in case you want to sprinkle it on the finished brisket}.

Place the brisket in the slow cooker on top of the onions and poblanos. Place the bay leaves in the
slow cooker next to the brisket and pour the tomato sauce and the chicken broth around the sides of
821
the brisket.
Cook on low for 8-10 hours. Remove the brisket from the slow cooker and place it on a large cutting
board. Once it cools slightly use two forks to shred the beef. Return the beef back to the slow cooker
and mix well to combine the beef with the juices. Cover with the lid and let the meat sit for another 10
minutes on warm.
Once you are ready to eat the brisket remove from the juices and place on a large platter. Sprinkle the
extra rub over the brisket if you want and garnish with the cilantro.

Notes
You can reserve the juices from the slow cooker to add to the meat when you are ready to serve the
meat. It helps to keep the brisket tender and juicy. When I reserve the liquid I skim the onions,
poblanos and fat and store it in a mason jar in the fridge. Once I am ready to reheat the meat I will add
a small amount of juice to the meat.

This meat works great for tacos, nachos, bowls, quesadillas, sandwiches and also freezers great for
leftovers.

© Julia CUISINE: mexican / CATEGORY: Beef

https://www.acedarspoon.com/slow-cooker-mexican-beef-brisket/

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