Kent and Shannon Rollins share this slow cooker mexican brisket recipe that’s perfect for nachos or tacos.
4 cloves garlic, minced
2 bay leaves
1 14½-ounce can beef
1 teaspoon cumin
1 teaspoon smoked
1 teaspoon salt
1 tablespoon coarse
3-pound flat brisket
Add the garlic, bay leaves and broth to a large slow cooker. In a small bowl, combine the cumin, smoked paprika, salt and pepper. Rub the mixture onto both sides of the brisket. Place the brisket in a slow cooker, fat side down, and cook on low for about 8 hours or until the meat is pull-apart tender. Remove the brisket and shred with a fork and knife. Return the meat back to the slow cooker and heat on the warm setting for about 30 minutes for the flavors to absorb. Leave on warm until ready to serve. The brisket can be served alone or used for sandwiches, tacos or nachos.
Tip: Reserve 1 to 2 cups of broth to reheat with leftovers.
This recipe was originally featured in the May 2017 issue of Western Horseman.