Many, many moons ago, we were invited to a party that some work friends of Eric’s were throwing. We were living in Maine at the time and Kelly was about 1 1/2 years old. This particular party was at a house on a lake. The host of the party had a boat that we went out in to water ski. That was the first time I had ever water skied. It took me a while to get the hang of it, but when I finally did, I enjoyed it.
The other memorable thing about the party was the food. One of the guys at the party was from Texas and he made a brisket for dinner with his family’s well guarded secret recipe. I was never a big beef eater but I really loved it that night! The beef was so flavorful and tender! I’ve loved brisket ever since and we’ve tried many recipes for it over the years, but we’ve never been able to match Jeff’s brisket. We keep trying, though and this one is a keeper.
Slow Cooker Beef Brisket (from Southern Living)
- 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, jalapena slices, chopped fresh cilantro
- Lime wedges
Preparation
Place the sliced onions, celery and garlic cloves in a 6-quart slow cooker.
Layer the celery, onions & garlic in the crock pot.
Trim the fat from the brisket and cut the brisket into 3-inch pieces.
Trim the excess fat from the brisket.
Rub the brisket pieces evenly with 2 teaspoons salt and 1 1/2 teaspoons of chipotle powder.
The chipotle gives the brisket a nice kick.
Put the beef pieces on top of vegetables in slow cooker. Top the brisket with 1 cup of chopped cilantro.
Cilantro adds lemony depth to the beef.
Cover and cook on high for 6 to 8 hours or until the brisket pieces shred easily with a fork. Remove the brisket from the slow cooker, and cool slightly. Using 2 forks, shred the meat into bite-size pieces. Serve the beef in flour tortillas with desired toppings and lime wedges.
Mmmm!
Good food with little work is my kind of cooking! ~Linda
Slow Cooker Beef Brisket (from Southern Living)
- 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, jalapena slices, chopped fresh cilantro
- Lime wedges
Preparation
Place the sliced onions, celery and garlic cloves in a 6-quart slow cooker.
Trim the fat from the brisket and cut the brisket into 3-inch pieces.
Rub the brisket pieces evenly with 2 teaspoons salt and 1 1/2 teaspoons of chipotle powder.
Put the beef pieces on top of vegetables in slow cooker. Top the brisket with 1 cup of chopped cilantro.
Cover and cook on high for 6 to 8 hours or until the brisket pieces shred easily with a fork. Remove the brisket from the slow cooker, and cool slightly. Using 2 forks, shred the meat into bite-size pieces. Serve the beef in flour tortillas with desired toppings and lime wedges.