Slow Cooker Mexican Beef Brisket is tender, flavorful, and slow-cooked to perfection with warm Mexican spices. This shredded beef is perfect for tacos, burritos, quesadillas, rice bowls, or nachos, and it freezes beautifully for easy meal prep.
Today’s Slow Cooker Mexican Beef Brisket is the perfect summer meal that works great in Mexican dishes. Try adding it to tacos, rice bowls, quesadillas, enchiladas or nachos.
This recipe makes enough for 8 to 10 people so I always freeze half of the Slow Cooker Mexican Beef Brisket for a quick and easy dinner later.
One of my favorite things about this recipe is the rub on the beef which is made up of some of my favorite warm spices including Mexican oregano, cumin, coriander and chipotle chili powder.
For more effortless, richly flavored slow cooker meals, check out our Slow Cooker Beef Curry and Crock Pot Beef Stew, both are perfect for busy nights.
Keep this recipe in your back pocket for your next taco night! I promise your family will love the flavor and how juicy this beef is. It really is the perfect base for all your favorite Mexican meals.
I love slow cooking meat in this way, ready to add to a variety of dishes. Try my Slow Cooker Shredded Chicken, Instant Pot Shredded Chicken, or Slow Cooker Barbecue Pulled Pork.
Why You Will Love This Slow Cooker Mexican Beef Brisket Recipe
- Easy to Cook: This recipe is really easy to prepare, hands on prep time is minimal. Just rub the dry rub over the beef and layer up all the ingredients in the slow cooker pot, then turn it on and leave it to bubble away.
- Meal Prep: Slow cooked beef brisket freezes really well, so I like to enjoy some now, then freeze some of the beef and cooking juices for a quick and easy dinner another day. This is great for tacos! If you’re craving more Mexican-inspired slow cooker dishes, try the tangy Slow Cooker Pork Carnitas or Asian Beef Barbacoa, ideal for tacos.
- Feed a Crowd: This recipe will comfortably feed 8 to 10 diners, so ideal when entertaining family and friends.
Recipe Ingredients and Substitutions
Beef Brisket Ingredients:
- Beef – I used 3 pounds of beef brisket, you can leave whole or cut it into two chunks if it is too large for the slow cooker pot.
- Vegetables – I use a combination of garlic, sweet onion, poblano peppers and a jalapeno pepper to flavor the beef.
- Dried herbs – I add bay leaves to flavor the broth.
- Tomato – I add a cup of tomato sauce to flavor the broth.
- Broth – I use a good quality beef broth for cooking the beef brisket in.
Rub Ingredients:
- Ground spices – I used a combination of ground cumin, coriander, smoked paprika and black pepper in this rub.
- Ground chili – I used 2 chili powders in this rub, regular chili powder for heat and chipotle chili powder to add a smokiness to the beef.
- Dried herbs – I added some dried Mexican oregano to the rub. If you can’t find Mexican oregano, substitute with regular oregano
How To Make Mexican Beef Brisket In Slow Cooker
Step 1: Prepare the rub: Combine the rub ingredients in a medium bowl and stir to combine. Set aside.
Step 2: Layer up the slow cooker: Spread the garlic, onion, jalapeño and poblanos in the bottom of the slow cooker in an even layer.
Step 3: Rub the beef: Lay the brisket on a large cutting board and using your hands rub the beef with the spice mixture on both sides {save the extra spice mixture in case you want to sprinkle it on the finished brisket}.
Step 4: Add the 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 the brisket.
Step 5: Cook the beef: 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.
Step 6: Finish the dish: 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.
Recipe Modifications For Slow Cooker Mexican Beef Brisket
- Beef: I’ve used beef brisket in this recipe, but you can use other slow cook beef joints like beef shoulder or chuck roast.
- Broth: Use a good quality beef broth as it will impart lots of flavor into the beef. Don’t be tempted to use a lighter broth, like chicken or vegetable, as this won’t give you the same meaty flavor.
- Peppers: I used a poblano pepper, but you could swap this for any color bell peppers.
- Chili: I’ve added a jalapeño pepper to the pot, you could also use sliced red chilies.
Make-ahead: if you want to get ahead, I recommend making the beef earlier in the day or the day before. This beef brisket will taste even better if allowed to sit as the flavors meld together and intensify.
Storage Tips
- Leftovers: store leftovers in an airtight container, in the refrigerator, for up 3 days.
- Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. Add a splash of the reserved cooking juices to keep the beef lovely and moist.
- Freeze the Beef: once cooked and cooled, place the beef into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up in a pot on the stove when ready to enjoy.
Recipe FAQ
Yes, if you can! Browning the brisket in a hot skillet before slow cooking adds depth of flavor and seals in juices.
Leave a little fat for flavor, but trim large pieces so the dish doesn’t become greasy.
Ensure the brisket sits in a single layer for even cooking, cut it in half if necessary.
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.
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Slow Cooker Beef Brisket
Ingredients
- 3 to 4 pounds beef brisket
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons red chili garlic sauce {I use Huy Fong, Chili Garlic Sauce}, optional for spice
- 2 tablespoons soy sauce
- 4 large cloves garlic, minced
- 1 tablespoon fresh-grated ginger
- 1 lime, juiced
For the lettuce wraps
- 1 head butter lettuce
- 1/4 medium red onion, thinly sliced
- 1 cup of matchstick carrots
- 4 scallions, green and white parts, thinly sliced
- 2 tablespoons roasted peanuts or almonds, chopped (see notes)
- 1/4 cup fresh cilantro, chopped
Instructions
- Remove the brisket from the frdige and let sit on the counter to come to room temperature while you prep your ingredients.
- In a small mixing bowl combine the salt, pepper, onion powder, paprika and the red chili garlic sauce {optional} and stir well. Rub the spice mixture over the brisket coating all sides.
- In a large skillet over medium heat brown all sides of the brisket. Place the brisket in a slow cooker along with the soy sauce, garlic, ginger and lime juice.
- Cook on low for 8 to 10 hours. When the brisket is fork tender either slice the brisket or shred it. Serve over a rice bowl or in lettuce wraps with onion, carrots, green onion, peanuts and cilantro.
Notes
- I like to leave the fat on the brisket when I slow cooker it because it helps to create a more tender piece of meat. Once the brisket is cooked you will want to pull the fat out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good!
So glad you liked it!!
Horrible site! Where is your ingredient list and instructions?
Thanks for your kind words. I am seeing them at the bottom of the post. Did you scroll down? Hopefully it works now if you try it? You can also click “jump to recipe” button and it will take you down to the recipe. Have a lovely day.
I use my slow-cooker year round, so love seeing new ideas!