Mexican Inspired Shredded Beef Brisket
6
peopleServes
10
minutesPreparation Time
6
hours Slow CookerCooking Time
Ingredients
- 1 x 40g packet McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base
- 1½ -2 tsp chilli powder to taste
- 3 tsp ground cumin
- 3 tsp smoked paprika
- 3 tsp oregano leaf
- 2 tsp ground coriander
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- ¼ cup apple cider vinegar
- 1½ kg brisket, trimmed of excess fat
- 1 onion, thickly sliced
- 1 ½ cup (375 mL) water
- Fresh Salsa
- 4 x mini cucumbers, thinly sliced
- ½ red onion, finely diced
- cherry tomatoes, quartered
- ⅓ bunch coriander, leaves picked and roughly chopped
- 2 x fresh limes, juice and whole sliced
- Suggested Accompaniments
- soft tacos
- coleslaw
Directions
- Combine recipe base, spices, tomato paste, sugar and vinegar in a low sided dish creating a paste. Rub the paste all over the brisket covering all sides well. Line the base of the slow cooker with the onion slices and place brisket on top. Reserving remaining paste.
- Combine water and paste and stir well, pour around the edges of the brisket. Cover with baking paper and tuck in tight around the edges. Cover with the lid and cook on high for 6 hours on HIGH (8 hours LOW).
- Combine the salsa ingredients and season with lime juice to taste and set aside.
- Transfer brisket to a large serving dish and using two forks pull beef and shred. Return shredded beef to slow cooker and toss through the sauce. Serve shredded beef topped with salsa and suggested accompaniments.
Recipe Tip
• Substitute the beef brisket for a pork scotch or boned pork shoulder.
• If feeding a large crowd, make the meat stretch further by simply adding a couple of cans of rinsed and drained red kidney beans to the slow cooker with the shredded beef and allowing to heat through before serving.
• Any leftovers can be used to make Empanadas - See our leftover usage recipe .
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