I used similar seasonings as this carnitas recipe and browned the brisket cubes on the stove. You’ve all been asking for slow cooker recipes, so I adapted this one to suit the counter-top technique. Either way you make it, pulled brisket makes for an unbeatable taco filling.
- Trim the fat cap off the brisket, leaving just 1/3 inch. Cut into 3-inch cubes.
- Add the brisket to the slow cooker along with the remaining ingredients and 2 teaspoons salt.
- Cook on low for 8 hours. Remove to a bowl and shred. Return to the slow cooker and keep warm until ready to eat.
- Serve alongside taco fixings or as a topping for Mexican brown rice.
To make in the oven:
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven over high heat.
- Trim the fat cap off the brisket, leaving just 1/3 inch. Cut into 3-inch cubes. Season the brisket with salt and pepper. Sear the brisket fat-side down until nicely browned, about 2 minutes on the first side. Brown the brisket on the additional sides, about 1 minutes per. Remove to a plate. Add the cider and scrape up the brown bits from the bottom of the pan. Stir in the cumin, paprika, chili powder, cinnamon, garlic, and 2 teaspoons salt. Return the beef to the pot, fat-side up. Pour in enough water to come at least 2/3's of the way up the beef.
- Cover and braise in the oven for 2 hours, until tender. Remove the lid and cook for an additional 1 to 1.5 hours, until nearly falling apart. Shred with two forks and keep in the marinade until ready to eat
Read more from Feed Me Phoebe.