Crockpot Brisket Tacos
Grassfed Beef Brisket Tacos
Let’s face it, life is busy. You want to serve something different and interesting for your Christmas or New Year’s party, but really don’t have time to make something complicated nor the time to pour through food magazines to figure it out. Okay, I will let you in on a secret…serve this dish and people will be talking about it for months to come and they will think you spent hours making it! Part of the charm of this dish is that it is made in the crockpot. I know what some of you might be thinking – brisket cooked in a crockpot!? Yes, you diehard BBQers, not everyone has a smoker. A crockpot is easy and keeps the brisket moist.
I have served this dish for my last couple of parties as well as at a catered event for one hundred women farmers and for a cooking workshop and everyone loved it every time. For a low carb version, you can serve the brisket in a cabbage wrap. It is crunchy and different than the typical tortilla wrap. Choose grass-fed, pasture raised brisket for the healthiest option and to get your Omega-3’s over grain fed, feedlot beef. If you don’t have the budget or access to brisket, you can use shoulder or chuck roast.
| Crockpot Brisket Tacos |
- 3-5 pounds grass fed beef brisket (plan on ½lb. per person before cooked)
- 1 rough chopped onion
- 6-8 diced cloves of garlic
- 1 bottle of your favorite beer (optional)
- 2 cups beef broth – ideally homemade and/or organic
- Spice rub
- 2 tablespoons good salt
- 2 tablespoons freshly ground cumin
- 2 tablespoons freshly ground coriander
- 1 tablespoon ground turmeric
- 2 tablespoons chili powder or a powder of your favorite chili (chipotle or ancho is great) or 4-5 ancho chilis
- Mix all spices together into spice rub and rub all over meat.
- Place brisket in crock pot and place onions and garlic around brisket.
- Add broth and beer.
- Set on low to cook and cook for about 4-6 hours or until it is falling apart tender. Do not overcook or you will lose the flavor.
- Once tender, remove from crock pot and slice against the grain on a cutting board.
- Place back inside crock pot to keep warm and in juices.
- Serve in corn or flour tortillas or in cabbage wraps. Napa cabbage works the best. Serve with taco fixins’ such as sour cream, salsa, cilantro, guacamole and shredded raw cheddar. Beans and winter squash soup also make a great addition to this dish.
- Enjoy!
[…] https://amandalove.com/recipes/crockpot-brisket-tacos/ […]
seems like a lot of liquid to put into a slow cooker – since condensation is formed inside as it cooks…
how wet is the end result?
Hello there, yes, it is a fair amount of liquid but it does cook down some. There will still be a lot of liquid when it is cooked, but it is delicious juices you can pour over the meat and use for future things in soups, sauces, etc. It is so delicious!! Enjoy, Amanda
What kind of onion?
Any kind of onion will work.
I only am doing half the meat how long should I cook?Going on 4 hours and not tender at all.
Cook for the same amount of time as if you were cooking the whole amount of meat. Brisket is tough and takes 8-10 hours typically.
What are some other options than beer? Cooking for a gluten free friend
Hi Kristine, You don’t have to use beer, but it does give it a certain kick. I am also gluten free and last time I made this I used a cider and it turned out excellent. I used the one made by Argus and it was the ginger cider. Not sure if that is available where you live but something similar would work. Otherwise, the beer isn’t crucial. You could use red wine or else just a bit of broth. Please let me know how it turns out!
Should the meat be completely submerged in broth/beer?
Just half way submerged will be good.