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Slow Cooker Mexican Beef Brisket
Slow 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.
Video
Ingredients
For the brisket:
- 3 pounds 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
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 {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 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.
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