Slow Cooker Beef Brisket for Soft Tacos

UPDATE: I'm dusting off this post and linking up with the What's In Your Crock Pot party over at Smockity Frocks and with Dining with Debbie's Crockpot Wednesday Party. If you are looking for other easy and yummy crock pot recipes please also check out my Green Chicken Chile Chicken recipe and then head over to the parties for even more ideas. Happy cooking!

I have been craving this scrumptious recipe for a month now so I decided to dust it off and share! It is super easy and very flavorful. I have served it for several gatherings and it is always met with rave reviews. It is truly a fix-it-and-forget-it main dish with lots of WOW factor. For entertaining I usually buy a bigger brisket and up the spices accordingly. I don't adjust the veggies and it turns out tasty. Please enjoy!

Slow Cooker Beef Brisket for Soft Tacos
Prep: 15 min., Cook: 8 hrs. Select a brisket that is uniform in thickness to make shredding the meat easier.

Yield

Makes 6 servings

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

Preparation

1. Place first 3 ingredients in a 6-qt. slow cooker.

2. Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.

3. Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

4. 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.

Picture courtesy MyRecipes.com
Recipe courtesy Wanda Jensen, El Paso, Texas, Southern Living, AUGUST 2006