Slow Cooker Beef Brisket Taco
Slow Cooker Beef Brisket Taco
Rate this RecipeIngredients
- 1.8 kg Beef brisket
- 1 teaspoon sea
- 1 teaspoon cracked black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion large, diced
- 1 cup tomato sauce
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons worcestershire sauce
To Serve:
- Mozzarella cheese shredded
- Tortilla minis
Instructions
- Season the beef brisket all over with salt, pepper, and taco seasoning.
- Place the brisket into the slow cooker, then add the onion, tomato sauce, apple cider vinegar, honey, and brown sugar. Gently mix everything around to combine.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is tender and easily pulls apart.
- Once cooked, remove the brisket and shred it using two forks. Return the shredded meat to the slow cooker and stir through the juices.
- Dip each mini tortilla into the brisket juices, then place into a hot pan over medium heat.
- Add a portion of shredded brisket and mozzarella cheese to one side of the tortilla. Fold it in half and toast for 1–2 minutes per side, until golden and slightly crispy, and the cheese is melted.
- Repeat with remaining tortillas. Serve warm.
Notes
- Freezer-friendly: Once cooked and cooled, portion the shredded brisket with juices into airtight containers. Freeze for up to 2 months. Defrost overnight and reheat gently on the stovetop or in the microwave.
- Dump bag-friendly: Add all ingredients (except tortillas and cheese) to a large zip-lock bag. Freeze flat. Defrost overnight in the fridge and cook as per instructions.
- Oven-friendly: Preheat oven to 160°C. Place all ingredients (except tortillas and cheese) into a Dutch oven or baking dish. Cover and bake for 3.5–4 hours, or until the brisket is tender and shreds easily. Proceed with tortilla-toasting steps as per recipe.
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