Slow Cooker Beef Brisket Tacos
Slow Cooker Beef Brisket Tacos
Ingredients
For the Brisket
- 1.8 kg beef brisket
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion, large, diced
- 1 cup tomato sauce
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons Worcestershire sauce
To Serve
- 1 cup mozzarella cheese, shredded, as needed
- 12 mini tortillas, as needed
Optional Serving Suggestion
- 1 avocado, blended with Greek yogurt, lime, coriander, and jalapeño
Instructions
- 1
Season the beef brisket generously all over with the sea salt, cracked black pepper, and taco seasoning mix. Rub the seasoning into the meat.
⏱️ 5 min
- 2
Place the seasoned brisket into the slow cooker. Add the diced brown onion around the brisket. Pour over the tomato sauce, apple cider vinegar, honey, brown sugar, and Worcestershire sauce. Gently mix all the ingredients around the brisket to combine them.
⏱️ 10 min
- 3
Cover the slow cooker and cook the brisket on a low setting for 8–10 hours, or on a high setting for 4–5 hours. Cook until the meat is very tender and easily pulls apart with a fork.
⏱️ 480 min
- 4
Once cooked, carefully remove the beef brisket from the slow cooker and place it into a separate bowl. Using two forks, shred the meat until it is pulled apart into strands. Return the shredded meat to the slow cooker and stir it through the cooking juices.
⏱️ 10 min
- 5
Heat a pan over medium heat. Take one mini tortilla and dip it into the brisket juices in the slow cooker to coat it.
⏱️ 1 min
- 6
Place the juice-coated tortilla into the hot pan. Add a portion of the shredded brisket and some shredded mozzarella cheese to one side of the tortilla. Fold the tortilla in half.
⏱️ 1 min
- 7
Toast the folded tortilla for 1–2 minutes per side, pressing down gently, until it is golden brown, slightly crispy, and the cheese is melted.
⏱️ 4 min
- 8
Repeat steps 5-7 with the remaining mini tortillas and brisket. Serve the tacos warm, optionally with an avocado blended with Greek yogurt, lime, coriander, and jalapeño, or any other Mexican sauce you prefer.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef Brisket Tacos
For the Brisket
- 1.8 kg beef brisket
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion, large, diced
- 1 cup tomato sauce
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons Worcestershire sauce
To Serve
- 1 cup mozzarella cheese, shredded, as needed
- 12 mini tortillas, as needed
Optional Serving Suggestion
- 1 avocado, blended with Greek yogurt, lime, coriander, and jalapeño
Instructions
- 1
Season the beef brisket generously all over with the sea salt, cracked black pepper, and taco seasoning mix. Rub the seasoning into the meat.
⏱️ 5 min - 2
Place the seasoned brisket into the slow cooker. Add the diced brown onion around the brisket. Pour over the tomato sauce, apple cider vinegar, honey, brown sugar, and Worcestershire sauce. Gently mix all the ingredients around the brisket to combine them.
⏱️ 10 min - 3
Cover the slow cooker and cook the brisket on a low setting for 8–10 hours, or on a high setting for 4–5 hours. Cook until the meat is very tender and easily pulls apart with a fork.
⏱️ 480 min - 4
Once cooked, carefully remove the beef brisket from the slow cooker and place it into a separate bowl. Using two forks, shred the meat until it is pulled apart into strands. Return the shredded meat to the slow cooker and stir it through the cooking juices.
⏱️ 10 min - 5
Heat a pan over medium heat. Take one mini tortilla and dip it into the brisket juices in the slow cooker to coat it.
⏱️ 1 min - 6
Place the juice-coated tortilla into the hot pan. Add a portion of the shredded brisket and some shredded mozzarella cheese to one side of the tortilla. Fold the tortilla in half.
⏱️ 1 min - 7
Toast the folded tortilla for 1–2 minutes per side, pressing down gently, until it is golden brown, slightly crispy, and the cheese is melted.
⏱️ 4 min - 8
Repeat steps 5-7 with the remaining mini tortillas and brisket. Serve the tacos warm, optionally with an avocado blended with Greek yogurt, lime, coriander, and jalapeño, or any other Mexican sauce you prefer.
⏱️ 15 min