Are you craving delicious, fall-apart brisket tacos but short on time? Look no further! This slow cooker brisket recipe delivers unbelievably tender, flavorful brisket with minimal effort. It’s the perfect solution for busy weeknights, weekend gatherings, or simply satisfying a craving for some truly amazing homemade cooking. Get ready to experience the best brisket tacos you’ve ever tasted – all from the convenience of your slow cooker!
Ingredients:
- 3-4 lb beef brisket, trimmed of excess fat
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup chili sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Corn or flour tortillas
- Your favorite taco toppings (shredded lettuce, diced tomatoes, cheese, sour cream, salsa, guacamole)
Instructions:
Getting Started:
- Pat the brisket dry with paper towels. Season generously with salt and pepper. This simple step enhances the flavor immensely.
- In the bottom of your slow cooker, combine the chopped onion and minced garlic.
Slow Cooking the Brisket:
- Place the seasoned brisket on top of the onions and garlic in the slow cooker.
- In a bowl, whisk together the beef broth, chili sauce, Worcestershire sauce, smoked paprika, chili powder, cumin, oregano, and cayenne pepper (if using).
- Pour the sauce over the brisket, ensuring it's mostly coated.
Cooking Time & Tenderness:
- Cook on low for 8-10 hours, or on high for 4-6 hours, or until the brisket is fork-tender. The cooking time will depend on your slow cooker and the thickness of the brisket. A fork should easily shred the meat when it's done.
- Once cooked, carefully remove the brisket from the slow cooker and let it rest for at least 15 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Shredding and Serving:
- Using two forks, shred the brisket. Discard any large pieces of fat.
- Mix some of the cooking liquid back into the shredded brisket to keep it moist.
- Warm your tortillas according to package instructions. You can warm them in a dry skillet, microwave, or oven.
- Fill your tortillas with the shredded brisket and your favorite taco toppings. Enjoy!
Tips for the Best Brisket Tacos:
- Trim the fat: While a little fat adds flavor, trimming excess fat will prevent the brisket from becoming overly greasy.
- Don't overcrowd the slow cooker: Ensure there's enough space around the brisket for even cooking.
- Adjust the spices: Feel free to adjust the amount of spices to your liking. If you prefer a milder flavor, reduce the cayenne pepper or omit it altogether.
- Make it ahead: This brisket can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.
Variations:
- Spicy Brisket Tacos: Add a few jalapeños or a dash of your favorite hot sauce to the cooking liquid for extra heat.
- BBQ Brisket Tacos: Substitute your favorite BBQ sauce for the chili sauce and Worcestershire sauce.
- Tex-Mex Brisket Tacos: Add a can of drained and rinsed black beans or corn to the slow cooker with the brisket.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-450 (depending on toppings and serving size)
- Protein: High
- Fat: Moderate
This easy brisket taco recipe is a delicious and satisfying meal that's perfect for any occasion. It's a great example of quick dinner ideas that don't compromise on flavor or quality. The slow cooker does all the work, leaving you with tender, flavorful brisket ready for your best taco night. Enjoy this delicious and easy recipe!