Close
Add Photo
Prep Time:
20 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 35 mins
Servings:
12
Jump to Nutrition Facts
Cook Mode
(Keep screen awake)
Ingredients
1x
2x
4x
Oops! Something went wrong. Our team is working on it.
-
2 cups beef broth, or more as needed, divided
-
1 (10-ounce) can red enchilada sauce
-
2 tablespoons tomato paste
-
4 cloves garlic, minced
-
1 teaspoon dried thyme or 2 sprigs fresh thyme
-
1 bay leaf
-
2 tablespoons chili powder
-
2 teaspoons onion powder
-
1 teaspoon garlic powder
-
1 teaspoon ground cumin
-
1 teaspoon salt
-
1 medium onion, halfed 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
Directions
Gather all ingredients.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Whisk together 2 cups beef broth, enchilada sauce, and tomato paste in a 6-quart slow cooker. Stir in garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Place half of the onions and peppers in the slow cooker and set brisket on top, fat side up. Sprinkle remaining onions and peppers over the top. If meat isn’t submerged in the cooking liquid, add enough beef broth to just cover the meat.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Cover and cook until meat is fully cooked and shreds easily, 8 to 10 hours on Low or 4 to 5 hours on High.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Transfer brisket to a large rimmed baking sheet. Using a slotted spoon, remove onions and peppers from the cooking liquid and set aside in a bowl.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Skim fat from the cooking liquid and reserve cooking liquid to moisten the meat.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Cut brisket into 2 to 3-inch chunks, then use 2 forks to shred meat.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Combine shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to moisten meat in a serving bowl.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Serve meat in tortillas with desired toppings.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
I Made It
Nutrition Facts (per serving)
472
Calories
23g
Fat
28g
Carbs
37g
Protein
Show Full Nutrition Label
Hide Full Nutrition Label
Nutrition Facts
Servings Per Recipe
12
Calories
472
% Daily Value *
Total Fat
23g
30%
Saturated Fat
9g
43%
Cholesterol
120mg
40%
Sodium
591mg
26%
Total Carbohydrate
28g
10%
Dietary Fiber
4g
15%
Total Sugars
2g
Protein
37g
74%
Vitamin C
6mg
7%
Calcium
79mg
6%
Iron
4mg
24%
Potassium
498mg
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
