Recipe for Slow Cook Brisket Tacos perfect for breakfast, lunch - KCBD NewsChannel 11 Lubbock

Recipe for Slow Cook Brisket Tacos perfect for breakfast, lunch or dinner


Recipe / Theme: Slow Cook Brisket for Tacos All Day

Slow Cooker Brisket Sofrito:

  • 3 pounds Flat or Center Cut Brisket
  • 2 teaspoons salt, plus extra after cooking
  • 2 teaspoons freshly ground pepper, plus extra after cooking
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 12-ounce jar tomato Sofrito
  • 1 teaspoon ground chipotle chili (or more for an extra kick)

  1. Season brisket on both sides with salt and pepper.
  2. Place onion and garlic in a 3 1/2 to 5 quart slow cooker. Place brisket on onions and garlic, fat side up. Pour Sofrito over brisket and sprinkle chipotle chili over sauce. Cover and cook on low 9-10 hours or until brisket is fork tender.
  3. Carefully remove brisket from cooker with as little sauce as possible. Place on cutting board and cut into three pieces, cross grain. Shred beef with two forks and return to cooker. Stir into sauce and season with salt and pepper (and a little more chipotle seasoning if you like it spicy).

Breakfast Tacos:

  • Shredded Brisket Sofrito
  • Eggs
  • Toppings (avocado, pico de gallo, black beans, cheese)
  • Serve with fruit

Lunch Taco Salad:

  • Shredded Brisket Sofrito
  • Romaine lettuce
  • Toppings (sauteed bell peppers, pico de gallo, guacamole, radishes)
  • Sour cream/dressing of choice

Street Tacos:

  • Shredded Brisket Sofrito
  • Cilantro
  • Lime
  • Queso fresco
  • Serve with black beans and guacamole

Other Items:

  • 3.5 - 5 quart slow cooker

These recipes are an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.

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