Slow-cooker Beef Brisket

By cprzybyl

Wanda Jensen, El Paso, Texas, Southern Living

AUGUST 2006

Ingredients

• 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, chopped fresh cilantro
• Lime wedges

Preparation

Step 1

1. Place first 3 ingredients in a 6-qt. slow cooker.

2. Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.

3. Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

4. Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Serve in flour tortillas with desired toppings and lime wedges.