Categories: August2012, Beef, Crockpot, Main dish, Slow cooker, Tex-Med

Ingredients

• Ingredients:
• 3-4 lb brisket
• 1 large onion, sliced
• 1 lb tomatillos , quartered
• 6 cloves garlic
• 4 jalapenos, chopped
• 1/4 cup minced Italian parsley
• juice and zest of one lime
• 1-2 tablespoons ground ancho chile pepper
• 1-2 tablespoons hot Mexican-style chili powder
• 1-2 tablespoons ground chipolte chile pepper
• 1-2 tablespoons ground cayenne
• 1-2 tablespoons hot paprika
• sea salt
• freshly ground black pepper

Directions

1. 1 – Liberally sprinkle both sides of the brisket with the spices. Place the brisket in the bottom of a 6 quart slow cooker. Top the brisket with the remaining ingredients.

2. 2 – Cook for 8-10 hrs on low or until the meat is easily pulled apart with a fork. Use a slotted spoon to remove the cooked vegetables from the top of the brisket. Place in a blender. Add the parsley and pulse until fairly smooth. Remove the brisket from the slow cooker. Drain and discard the juices from the bottom of the slow cooker. Scrape off any remaining fat off the brisket (as desired) and shred.

3. 3 – Return to the slow cooker and drizzle with sauce.

Email to a friend | Print this recipe | Back