Slow Cooker Barbacoa Brisket Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deb Wise
Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges.
Ingredients
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon dark brown sugar
- 2 tablespoons olive oil
- 1 tablespoon minced chipotle chiles in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, grated
- 1 pound trimmed beef brisket
- 2 medium tomatoes, chopped (about 2 cups)
- 1/2 medium onion, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 1 jalapeño pepper, seeded and chopped
Instructions
- Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture into brisket.
- Arrange tomatoes, onion, bell pepper, and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.
- Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables.
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