Slow Cooker Brisket Barbacoa

Author: Canadian Living

Barbacoa generally refers to the Mexican method of slow cooking meat for a long time. Serve on soft flour or corn tortillas with sour cream, fresh cilantro and an extra helping of sauce.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 4 lbs double beef brisket trimmed
  • 1 sweet red pepper sliced
  • 1 onion sliced
  • 1 can diced tomatoes drained
  • 1/4 cup chopped pickled jalapeño pepper
  • 1/4 cup tomato paste
  • 1 tablespoon liquid honey
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour

Method

Place brisket in slow cooker. Add red pepper and onion. Stir together tomatoes, jalapeño peppers, tomato paste, honey, garlic, oregano, coriander, cumin and salt; pour into slow cooker.

Cover and cook on low until brisket is fork-tender, about 8 hours.

Transfer brisket to cutting board; tent with foil. Skim off fat in slow cooker.

Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 20 minutes.

Thinly slice brisket across the grain; serve with sauce.

Nutritional facts Per each of 8 servings: about

  • Sodium 377 mg
  • Protein 48 g
  • Calories 336.0
  • Total fat 10 g
  • Potassium 1024 mg
  • Cholesterol 96 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g

%RDI

  • Iron 42.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 72.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Brisket Barbacoa

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