Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Slow-Cooker Beef Brisket




Source of Recipe


Southern Living, August 2006 - Recipe from Wanda Jensen, El Paso, TX


Recipe Introduction


(makes 6 servings)


List of 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

Recipe



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 teaspoons salt and 1-1/2 teaspoons chipotle powder (I cut mine in pieces and put the pieces and the seasoning in a bag overnight), 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.