Lunch: Slow-cooker Beef Brisket Recipe | Myrecipes

Recipe by Wanda Jensen, El Paso, Texas Slow-cooker beef brisket is a wonderfully easy way to prepare this cut of beef. Serve shredded brisket on top of tortillas with your choice of toppings for a creative taco night.

Ingredients

2 medium onions, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, pressed
1 (2- to 3-lb.) beef brisket
2 teaspoons salt
1 1/2 teaspoons ground chipotle powder
1 cup coarsely chopped fresh cilantro
Flour tortillas
Toppings: shredded Mexican cheese blend, sour cream, salsa, chopped fresh cilantro
Lime wedges

Instructions

Place first 3 ingredients in a 6-qt. slow cooker.
Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.
Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.
Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Serve in flour tortillas with desired toppings and lime wedges.

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