And so these were just delicious.
Really and truly delicious.
And easy too!!
I love this kind of supper because the slow cooker does all of the work for me and then when we get home after a busy day, we just eat. No turning the oven on. No stove top work. Just good eatin’.
This recipe will serve about 4 adults.
1 (2-3 pound) brisket
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
2 cups salsa
1/2 cup to a cup of water
1 to 2 cups of your favorite BBQ sauce
Crunchy Taco Shells
Chopped Green Onions and/or Monterey Jack Cheese to garnish
Preheat a heavy pot with EVOO over medium-high heat. Brown each of your brisket in the skillet 4-5 minutes. Make sure you salt and pepper each side. Transfer your brisket to a slow cooker and pour your salsa down over the top. Pour a little water over everything until the brisket is mostly covered in the salsa an water. Cover and cook on low all day (7-8 hours) or on high (4 -5 hours).
About 20 minutes before you’re ready to eat, remove brisket on to cutting board and cover with foil. This will allow the meat to rest and the juices to redistribute and keep it moist. Discard all of the liquid in the slow cooker.
After your brisket has cooled about 10 minutes, slice and chop it into pieces and place those pieces into a bowl. Once all of your chopped beef is in a bowl, add your BBQ sauce in and coat everything. Use as much BBQ sauce as you think your family will love.
Take each taco shell (you should get about 6 to 8 depending on how much brisket you use) and stuff it with your brisket mixture. Finally, garnish your tacos with some shredded cheese and chopped onions.
You’ll come home from a busy day and your brisket will be all cooked up and tender in the slow cooker. All you do is add a little BBQ sauce and a few garnishes and you’re done! Such a simple supper!