Slow Cooker Mexican Brisket

• Gluten free
• Paleo

• Meat

  • 3 lbs Beef brisket

• Produce

  • 2 Bay leaves
  • 2 Cilantro, stems of leaves
  • 5 cloves Garlic
  • 1 tsp Oregano, dried
  • 1 Poblano chile
  • 1 Yellow onion largely, small

• Canned Goods

  • 3 1/2 cups Beef broth

• Baking & Spices

  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on houseofyumm.com

Description

Ingredients

• 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

Directions

• 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.
• Serve and enjoy!