Slow-cooking tougher cuts like beef brisket gives you meat so tender, it melts in your mouth. Top whole-wheat tortillas with Cooking Light’s slow-cooked barbacoa brisket, then add onions, cilantro, jalapeños and lime juice for an irresistible dinner tonight!
Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture onto brisket. Arrange tomatoes, onion, bell pepper and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on low for 8 hours. Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables. Serves: 4 | Serving Size: 1 cup beef mixture Per serving: Calories: 297; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 8g; Cholesterol: 70mg; Sodium: 582mg; Carbohydrate: 10g; Dietary Fiber: 1g; Sugar: 5g; Protein: 31g Nutrition Bonus: Potassium: 145mg; Iron: 6%; Vitamin A: 15%; Vitamin C: 43%; Calcium: 2% Slow Cooker Barbacoa Brisket
Ingredients
Directions
Nutrition Information