This is a MUST try brisket in a crock-pot recipe!
If you don’t plan on making a brisket this week, I suggest pinning and saving this recipe for later. I brought this to an Oscar party this weekend and it was a HUGE hit.
Prep Time: 30 minutes
Cook Time: 4-6 hours
Total TIme 4.5-6.5hours
2-3 pounds :: Grass fed beef brisket (I used 2 lbs in these pictures)
½ :: Onion, chopped rough
3-4 :: cloves of garlic, diced (about 2 tbsp diced)
1 ¼ cups :: Beef or chicken broth (organic and low sodium)
½ cup :: Apple cider vinegar
1 package :: Broccoli coleslaw (optional)
Goat cheese to top
Spice Mix For Brisket
1 tbsp :: Sea Salt
1 tbsp :: cumin, freshly ground
1 tbsp :: turmeric, ground
1.5 tbsp :: Chili Powder
¼ tsp :: Black Pepper
1 tbsp :: Oregano
1 cup :: diced tomatoes
Step 1: Mix spice mix together and rub all over brisket
Step 2: Place ½ the onions and tomatoes in the bottom of the crock pot. Place brisket in the crock pot, fat side up. Add in the remaining onions and tomatoes around brisket.
Step 3: Add in garlic, chicken broth and apple cider.
Step 4: Turn crock-pot on low for 4-6 hours. Do not over cook
Step 5: After 4-6 hours take brisket out and cut off fat (leave everything else in crock pot). Throw fat away and shred brisket. I like to use my kitchen aid to shred the brisket with the metal paddle attachment.
Step 6: Place shredded brisket back in crock-pot with juices. Stir in coleslaw and let sit on warm until ready to serve.
I serve mine as tacos on corn tortillas topped with goat cheese.
Can also be served in tortilla scoops as an appetizer.
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