Name: Smoky Slow Cooker Brisket Tacos
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Yield: 12
Cuisine: US
Ingredients: 2 to 2 1/2 cups beef broth, divided; 1 (10-ounce) can red enchilada sauce; 2 tablespoons tomato paste; 4 garlic cloves, minced; 2 sprigs fresh thyme, or 1 teaspoon dried thyme; 1 bay leaf; 2 tablespoons chili powder; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1 onion, halved and sliced, divided; 1 poblano pepper, seeds removed and sliced, divided; 3 pounds beef brisket, flat cut; fat trimmed; 1 tablespoon lime juice; 24 (6-inch) corn tortillas or taco sized flour tortillas

Indulge in the slow-cooked perfection of these brisket tacos, where succulent, melt-in-your-mouth beef, simmered in a rich tomato and spice-infused sauce, meets the warm embrace of tortillas. Customize your culinary masterpiece with an array of toppings for a truly unforgettable taco experience.

Follow The Directions

01

Step

Prepare Ingredients (5 mins): Gather all ingredients and have them ready for the cooking process.

02

Step

Create the Slow Cooker Base (10 mins): In a 6-quart slow cooker, whisk together 2 cups of beef broth, red enchilada sauce, and tomato paste. Stir in minced garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt until well combined.

03

Step

Layer Ingredients in Slow Cooker (5 mins): Place half of the sliced onions and poblano peppers in the bottom of the slow cooker. Position the beef brisket on top of the vegetables, fat side up. Sprinkle the remaining onions and peppers over the brisket. If the meat is not fully submerged in the liquid, add additional beef broth until it is just covered.

04

Step

Slow Cook the Brisket (8-10 hours on Low or 4-5 hours on High): Cover the slow cooker and cook until the brisket is fully cooked and shreds easily. Adjust cooking time based on whether using the low or high setting.

05

Step

Separate Brisket and Vegetables (10 mins): Once cooked, transfer the brisket to a large rimmed baking sheet. Use a slotted spoon to remove the onions and peppers from the cooking liquid and set them aside in a separate bowl.

06

Step

Prepare the Cooking Liquid (5 mins): Skim the excess fat from the cooking liquid in the slow cooker. Reserve the cooking liquid to moisten the shredded meat later.

07

Step

Shred the Brisket (15 mins): Cut the brisket into 2 to 3-inch chunks. Use two forks to shred the meat into smaller pieces.

08

Step

Combine and Moisten (5 mins): In a serving bowl, combine the shredded brisket, cooked onions, peppers, and lime juice. Add enough of the reserved cooking liquid to moisten the meat to your desired consistency.

09

Step

Serve (5 mins): Serve the flavorful brisket in tortillas with your favorite toppings such as shredded cheese, pickled onions, diced tomatoes, sour cream, cilantro, and lime wedges.