Slow Cooker Beef Brisket for Tostadas
Votes: 3
Time: 8 hours 30 minutes plus marinating time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Beef brisket is the perfect cut for slow-cooking. Although it's quite tough and riddled with connective tissue, after a long braising, the meat becomes very juicy with a rich beef flavor and easily falls apart along the grain—perfect for making appetizers. Before cooking, the brisket also needs to be marinated for at least 8 hours. A marinade of lime juice, hot serrano chili, garlic, olive oil, and Maggi liquid seasoning is ideal for preparing Mexican-style meat, perfect for burritos, tacos, or tostadas (tacos wrapped in crispy tortillas).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brisket
- 1.3 - 1.8 kg beef brisket, trimmed and cut into 3 large pieces
- 1/4 cup freshly squeezed lime juice (from about 3 limes)
- 2 tbsp. liquid Maggi seasoning (or 1 tbsp. soy sauce + 1 tbsp. Worcestershire sauce)
- 6 cloves garlic, crushed
- 3 serrano peppers, seeded and finely chopped
- 0.5 cups olive oil
- 3 tbsp. vegetable or olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 cup lightly salted beef broth
- 1 can (800 g) of canned tomatoes in their own juice, diced
- 0.5 tsp dried oregano
Tostadas
- 16 crispy corn tortillas for tostadas
- Shredded lettuce, diced avocado, fresh salsa and queso fresco, for serving
- Sour cream and lime wedges for serving
We recommend
Recipes with similar ingredients: beef, tomatoes, serrano pepper, tortilla, Maggi sauce, oregano
Cooking the dish according to the recipe:
- Prepare the brisketIn a medium bowl, combine lime juice, Maggi seasoning, 2 tablespoons water, half the garlic, and 1 serrano pod; season with salt and pepper. Gradually whisk in the olive oil, whisking constantly. Place the brisket pieces in a large zip-lock plastic bag and add the marinade; turn the meat to coat it with the marinade on all sides. Refrigerate for at least 8 hours or preferably overnight.
- Remove the meat from the refrigerator about 45 minutes before cooking to bring it to room temperature. Remove it from the bag and discard the marinade.
- Pour vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, remaining garlic, and 2 serrano peppers, 1 tablespoon salt, and a pinch of black pepper. Mix well, then fold the meat into the vegetable mixture. Cover and cook on high until the meat is tender and flakes easily, about 8 hours.
- Using a slotted spoon, transfer the meat to a cutting board and let it rest until cool enough to handle, about 15 minutes. Shred the brisket into pieces. Return the shredded meat to the slow cooker, stir, and let it rest until heated through, about 10 minutes. Season with salt and pepper if needed.
- Spoon about 1/3 cup of warm meat into each tostada tortilla. Top with lettuce, avocado, salsa, and queso fresco. Serve with sour cream and lime wedges.
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