Categories: Slow Cooker

Ingredients

• 2-3 pounds :: Grass fed beef brisket (I used 2 lbs in these pictures)
• 1/2 :: Onion, chopped rough
• 3-4 :: cloves of garlic, diced (about 2 tbsp diced)
• 1 1/4 cups :: Beef or chicken broth (organic and low sodium)
• 1/2 cup :: Apple cider vinegar
• 1 package :: Broccoli coleslaw (optional)
• Goat cheese to top
• Spice Mix For Brisket
• 1 tbsp :: Sea Salt
• 1 tbsp :: cumin, freshly ground
• 1 tbsp :: turmeric, ground
• 1.5 tbsp :: Chili Powder
• 1/4 tsp :: Black Pepper
• 1 tbsp :: Oregano
• 1 cup :: diced tomatoes

Directions

1. Step 1: Mix spice mix together and rub all over brisket

2. Step 2: Place ½ the onions and tomatoes in the bottom of the crock pot. Place brisket in the crock pot, fat side up. Add in the remaining onions and tomatoes around brisket.

3. Step 3: Add in garlic, chicken broth and apple cider.

4. Step 4: Turn crock-pot on low for 4-6 hours. Do not over cook

5. Step 5: After 4-6 hours take brisket out and cut off fat (leave everything else in crock pot). Throw fat away and shred brisket. I like to use my kitchen aid to shred the brisket with the metal paddle attachment.

6. Step 6: Place shredded brisket back in crock-pot with juices. Stir in coleslaw and let sit on warm until ready to serve.

7. I serve mine as tacos on corn tortillas topped with goat cheese.

8. Can also be served in tortilla scoops as an appetizer.

Email to a friend | Print this recipe | Back