Brisket Tacos
User Reviews
4.2
12 reviews
Good
-
Prep Time
10 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 10 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
Tex-Mex
Brisket Tacos
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This easy to make slow cooker brisket recipe is flavored with chiles, onion, garlic and herbs. This is the perfect recipe to make for brisket tacos, burritos, nachos and more!
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Ingredients
- 3 lbs beef brisket flat cut
- 3½ cups beef broth low sodium
- 1 yellow onion quartered
- 1 poblano chile de-seeded and chopped
- 5 cloves garlic minced
- ½ tsp salt
- 1 teaspoon cumin
- 1 tsp oregano dried
- 2 tems cilantro leaves
- 2 bay leaf
Instructions
- Prepare Beef: Place beef brisket in crockpot with the fat side up.
- Add Ingredients: Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves. Pour in the beef broth.
- Slow Cook: Cook on LOW for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.
- Save Juices: Pour the juices that the brisket was cooking in from the slow cooker into a strainer to strain out all the onions and leaves from the juice. (SAVE the juices)Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat.
- Serve: Serve the meat inside of burritos, tacos, or enchiladas. Or enjoy low carb with some grilled vegetables.
Equipments used:
Notes
- Keep some of the juice if you will be saving some brisket to reheat later. Store in a sealed jar in the refrigerator.
- Poblano peppers: can add more to taste, or substitute with another chile. If you want more heat anaheim, jalapeño, or serrano peppers would all increase the heat by different amounts.
- Reserve Juices: Keep some of the juice if you will be saving some brisket to reheat later. Store in a sealed jar in the refrigerator.
- Storage: store leftover meat in a sealed container in the refrigerator for 3-4 days.
- Freezing: wrap the meat with plastic wrap or foil, then place in a plastic freezer bag or freezer safe container. Refrigerate until chilled then place in the freezer. Freeze for 2-4 months. To thaw remove meat to the refrigerator and let thaw overnight.
- Reheating Instructions: Prior to re-heating pour another couple of tablespoons of juice over the meat. This will keep it moist and prevent drying out during re-heating. To reheat place meat and juices in a baking dish, cover with foil and bake at 375℉ for 15 minutes or until meat is heated through.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
4g
(1%)
Protein
49g
(98%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
141mg
(47%)
Sodium
896mg
(37%)
Potassium
903mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
103IU
(2%)
Vitamin C
18mg
(20%)
Calcium
34mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 49g | 98% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 141mg | 47% |
| Sodium | 896mg | 37% |
| Potassium | 903mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
12 reviews
Good
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