Mexican Machaca (Brisket)

This recipe is for a slow cooker or crock pot. Brisket is a tougher cut of meat and requires slow cooking to make it a tender piece of meat.

The good news is that there are many dishes you can make with this large piece of meat and it will keep in the freezer.

The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.

All good!

Me

Crock Pot Brisket

2014-02-10 01:26:04

The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.

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Ingredients

1. One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
2. 1/4 cup fresh lime juice
3. 2 tablespoons Maggi Sauce (see substitution note below)
4. 3 cloves minced garlic
5. 1 Serrano chile, finely diced and seeds removed
6. Salt and freshly ground black pepper
7. 1/2 cup olive oil

Cooking the brisket in the crock pot

1. 3 tablespoons vegetable or olive oil
2. 1 1/2 cups diced onion (about 1 large)
3. 1 cup beef broth
4. 1 cup diced red bell pepper (about 1 large)
5. 1/2 teaspoon dried oregano
6. 3 cloves garlic, minced
7. 2 Serrano chiles, seeded and finely diced
8. One 28-ounce can diced tomatoes with their juice
9. Salt and freshly ground black pepper

For the Marinade

1. Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and Serrano pepper in a medium-size bowl
2. Season with salt and pepper.
3. While whisking constantly, slowly add the olive oil
4. Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat.
5. Seal and refrigerate for at least 8 hours or preferably overnight.
6. Allow the meat to come to room temperature.
7. Drain the meat and discard the marinade.

For the Brisket

1. Pour the oil into the bottom of a slow cooker. Add the onions, broth, red bell and Serrano peppers, oregano, garlic, chiles, tomatoes and salt and pepper.
2. Mix well, and then place the meat into the liquid in the bottom of the slow cooker.
3. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
4. After cooking the Brisket, use a slotted spoon to transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes.
5. Shred the meat into 2-inch-long pieces using 2 forks
6. Return the shredded meat to the slow cooker
7. Stir to combine, and let stand until the meat is hot, about 10 minutes.
8. Season with salt and pepper, if necessary.

Notes

1. Mexican Maggi Sauce is the equivalent of 1 tablespoon of Worcestershire Sauce and 1 tablespoon of Soy Sauce
2. If Serrano peppers are going to be too hot for your taste, you can substitute Jalapenos
3. Remember to either wear gloves when working with chile peppers or wash you hands immediately after chopping.

By Kari

Me and My Captain https://meandmycaptain.com/