Slow Cooker Barbacoa Brisket

Ingredients

• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon dark brown sugar
• 2 tablespoons olive oil
• 1 tablespoon minced chipotle chilies in adobo sauce (certified gluten-free if necessary)
• 1 tablespoon adobo sauce (certified gluten-free if necessary)
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, grated
• 1 pound trimmed beef brisket
• 2 medium tomatoes, chopped (about 2 cups)
• 1/2 medium onion, chopped (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)
• 1 medium jalapeño pepper, seeded and chopped

Directions

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.

Nutrition Information

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%