Slow Cooker Mexican Brisket

Slow Cooker Mexican Brisket
Slow Cooker Mexican Brisket by , Slow Cooker Recipes 2017-10-10
Easy Slow Cooker Mexican Brisket recipe, simmered with chiles, and spices making it so easy to shred. Perfect for making tacos, nachos, burritos, salads or anything you want!

Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 8 Servings

INGREDIENTS:


3 lbs beef brïsket
3 änd 1/2 cups beef broth
1 smäll yellow onïon lärgely chopped
1 pobläno chïle seeded änd chopped
5 cloves of gärlïc mïnced
1/2 teäspoon sält
1 teäspoon cumïn
1 teäspoon drïed oregäno
2 stems of cïläntro leäves
2 bäy leäves

INSTRUCTIONS:


1. Pläce beef brïsket ïn crockpot wïth the fät sïde up.

2. Pour ïn the beef broth. Add ïn the chopped onïon, chïle, mïnced gärlïc, sält, cumïn, oregäno, cïläntro leäves änd bäy leäves.

3. Cook on low for 8-10 hours untïl meät ïs fully cooked änd eäsïly shredded. Remove the brïsket from the slow cooker änd pläce on ä träy or lärge pläte. Shred the meät usïng ä fork änd knïfe, or two forks.

4. Pour the juïces thät the brïsket wäs cookïng ïn from the slow cooker ïnto ä sträïner to sträïn out äll the onïons änd leäves from the juïce.

5. Skïm the top of the juïce to remove excess greäse änd then spoon ä smäll ämount, just ä couple of täblespoons, onto the meät. Keep some of the juïce ïf you wïll be sävïng some brïsket to reheät läter. Prïor to re-heätïng, pour änother couple of täblespoons of juïce over the meät. Thïs wïll keep ït moïst änd prevent dryïng out durïng re-heätïng.

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