Slow Cooker Texas Brisket

Votes: 1

How to Make Texas-Style Brisket in a Slow Cooker

Time: 8 hours 15 minutes
Complexity: easily
Servings: 10 - 12

You don't need a smoker to enjoy the savory flavor of Texas-style beef brisket. Try this slow-cooker brisket. The meat is incredibly juicy and flavorful, perfect for tacos. Below, you'll also find a few recipes for other taco fillings if you decide to host a taco bar with friends.

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.

Ingredients for the recipe:

Beef

4 cloves garlic, whole
2 large onions, thinly sliced
1 beef brisket (1.3 kg), trim most of the fat
2 tsp ground ancho pepper
Two 14-ounce jars of red enchilada sauce
Special equipment: slow cooker; food processor with a capacity of 3 liters.

Tortillas

6 small corn tortillas
6 small wheat tortillas

Submission Guidelines

Sour cream with avocado and lime
Baked beans
Grilled mini peppers
Mango de gallo
Salsa Diablo

Sour cream with avocado and lime

2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
0.5 tsp salt
1/4 tsp ground black pepper
Zest and juice of 2 limes

Baked beans

4 cups dry pinto beans, rinsed
2 tablespoons chili powder

Grilled mini peppers

12 red and yellow mini peppers
Mango de gallo
3 jalapeños, seeded and finely diced
3 plum tomatoes, diced
1 large red onion, diced
2 x 425g cans of diced mango (drained)
2 cups chopped fresh cilantro
Juice of 1 lime
0.5 tsp salt
Salsa Diablo
2 x 280g cans diced tomatoes with green chili, such as Rotel
1 can (800 g) of canned whole tomatoes in their own juice
0.5 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero pepper, seeded and finely chopped
1 jalapeño, quartered and thinly sliced
1 canned chipotle pepper in adobo sauce
1 teaspoon hot sauce
0.5 tsp ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, tomato sauce, pinto beans, tortilla, salsa sauce, sour cream, Avocado, cumin, ancho pepper, mango, cilantro

Cooking the dish according to the recipe:

Beef:

Place the garlic and onion in a 6-quart slow cooker. Place the brisket on top. Sprinkle with ancho chili and 1 teaspoon each of salt and black pepper. Add the enchilada sauce. Cover and cook over low heat until the meat is tender, about 8 hours.
Tortillas:

Meanwhile, preheat the oven to 175°C. Wrap the corn and wheat tortillas in foil and bake in the oven for 15 minutes.

Innings:

Prepare a taco bar with tortillas and shredded meat.

Sour cream with avocado and lime:

Combine avocado, cilantro, sour cream, milk, salt, black pepper, lime zest, and lime juice in a blender. Blend until smooth. Serve as part of a taco bar.
Baked beans:

Place the beans, chili powder, 1.5 teaspoons salt, and 2 teaspoons black pepper in a large saucepan. Add cold water to a level 2 inches above the beans. Bring to a boil, reduce heat, and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
Grilled mini peppers:

Heat a grill pan and add the peppers. Cook, turning occasionally, until blistered on all sides and tender, about 8 minutes total. Remove the peppers from the pan and set aside. Serve as part of a taco bar.
Mango de gallo:

Place the jalapeños, tomatoes, onions, mango, cilantro, lime juice, and salt in a bowl and toss to combine. Serve as an appetizer at the taco bar.

Salsa Diablo:

In a blender or food processor (see note), combine diced tomatoes, whole tomatoes, cilantro, onion, garlic, chili, hot sauce, cumin, salt, sugar, and the juice of 1 lime. Blend until desired consistency, 10-15 pulses. Taste by scooping the salsa into a tortilla chip. Refrigerate for at least an hour before serving.