Easy Slow Cooker Mexican Brisket recipe, simmered with chiles, and spices making it so easy to shred. Perfect for making tacos, nachos, burritos, salads, or anything you want!
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes
3 lbs beef brisket
3 and 1/2 cups beef broth
1 small yellow onion largely chopped
1 poblano chile seeded and chopped
5 cloves of garlic minced
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon dried oregano
2 stems of cilantro leaves
2 bay leaves
Place beef brisket in crockpot with the fat side up.
Pour in the beef broth. Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves.
Cook on low for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.
Pour the juices that the brisket was cooking in from the slow cooker into a strainer to strain out all the onions and leaves from the juice.
Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat. Keep some of the juice if you will be saving some brisket to reheat later. Prior to re-heating pour another couple of tablespoons of juice over the meat. This will keep it moist and prevent drying out during re-heating.