Pulled Beef Brisket

Wouldn’t it be nice to whip up a batch of something on the weekend and be able to eat it a few times throughout the week in different ways? How about a Pulled Beef Brisket you could have served in a baked potato, in a lettuce wrap, as a part of some delicious tacos, in a burrito at lunch or on nachos for a treat at the weekend?! This versatile recipe is great mid week, as a game day snack for the boys or something you can make for a tasty cheat night with friends. 

Pulled Beef Brisket (12 servings):

5lb beef brisket (fat removed)
2 onions cut into 1/8ths
6 cloves garlic crushed
1 can whole plum tomatoes
4 tsp chili powder
2 tsp salt
2 tsp onion powder
2 tsp cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp oregano
Cracked black pepper

1) Mix all the rub ingredients until well combined then rub the meat with half the spice mixture on all sides (cut beef in half of needed in order to fit it into the crock pot)

2) Place half the onions/garlic on the bottom of a slow cooker, place meat on top and top with the rest of the onions/garlic 

3) Crush the tinned plum tomatoes slightly then pour the liquid and tomatoes around the outside edge of the crockpot 

4) Put on the lid, set the crock pot to low and cook for 8-10 hours (we did this overnight, but prepare to wake up in the night to an amazing smell!)

5) Remove meat, let cool slightly then tear the meat apart with two forks

6) Remove the liquid from the crock pot and set in a pot on the stove top on simmer to reduce (once reduced to 1/3, cool and blend in a blender to purée)

7) Add the meat back to the slow cooker, add the puréed mixture (or as much as you like for the sauciness you prefer) and 1/2 cup salsa and hot sauce too if you like it spicy. Add the remaining rub and taste/season to your liking

8) Bake a potato and serve this pulled beef in the potato w a side of vegetable for a balanced tasty meal! 

Macro Breakdown (1 serving):

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