Why You’ll Love This Recipe
If you love brisket, and you love barbacoa, then you are definitely going to love this recipe for Slow Cooker Brisket Barbacoa.
Honestly, I don’t know why I never thought of making beef barbacoa with brisket before. Now that I’ve done it, it seems like the only way to make barbacoa.
I can’t take credit for the idea–that goes to Danny Trejo. Yeah, the inmate turned actor guy.
He also has a restaurant and a cookbook called Trejo’s Tacos, and that’s what inspired this genius recipe.
Really, all I did was turn his recipe for brisket barbacoa into a dish you can make in the slow cooker, because I love the convenience of getting dinner started in the morning.
Slow Cooker Brisket Barbacoa
Ingredients
For the dry rub brine:
- 1/2 cup sugar
- 1/4 cup kosher salt
- 4-6 garlic cloves minced
- 2 tbsp. freshly ground black pepper
- 1 tsp. ground cumin
- 4 – 5 lb. beef brisket
For the barbacoa:
- 3 tablespoons vegetable oil
- 1 medium onion thinly sliced
- 1 garlic clove minced
- 2 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/4 cup apple cider vinegar
- 1 14 oz. can diced tomatoes, undrained
- 2 chipotles in adobo chopped
- 2 dried bay leaves
- 1/4 cup molasses
Instructions
- In a small bowl, combine the 1/2 cup sugar 1/4 cup kosher salt, 4-6 garlic cloves, 2 tbsp. freshly ground black pepper, and 1 tsp. ground cumin for the dry rub and mix well. Rub the seasoning over the 4 – 5 lb. beef brisket. Wrap the brisket in plastic wrap and place it on a large sheet pan. Refrigerate for at least 24 and up to 48 hours.
- Heat the 3 tablespoons vegetable oil in a large heavy skillet over medium-high heat. Wipe off the excess brine from the meat and add it to the skillet. Sear for 5-7 minutes on each side, until the brisket is dark golden brown.
- Transfer the meat to a lightly greased 6 quart slow cooker. Add the 1 medium onion, 1 garlic clove, 2 teaspoon chili powder, 1 teaspoon ground coriander, 2 teaspoons ground cumin, 1/4 cup apple cider vinegar, 1 14 oz. can diced tomatoes, undrained, 2 chipotles in adobo, 2 dried bay leaves and 1/4 cup molasses to the slow cooker and stir to combine.
- Cover and cook on low for 8-10 hours, or until the brisket is tender. Remove to a baking pan and cover to keep warm.
- Transfer about 2 cups of the cooking liquid to a medium saucepan. Bring to a boil over medium-high heat, then simmer, uncovered, until liquid is reduced by half.
- Shred the beef with two forks and pour in the reduced sauce. Toss to combine and serve immediately.
Nutrition
Recipe Tips
- Don’t skip searing the brisket before adding it to the slow cooker. It adds tons of flavor!
- Use more or less chipotle peppers to make your barbacoa more or less spicy.
Regardless of whether you prepare it in a crockpot, or the traditional way, in the oven, this recipe is a keeper!
Loaded with savory spices, chipotle chilies for some heat, and a secret ingredient (it’s molasses) for a hint of sweetness, this beef barbacoa comes out tender and so flavorful.
We’ve used it in burritos and tacos, but it would also be perfect for enchiladas, nachos, or bowls.
It’s also pretty perfect on it’s own. Some of this beef barbacoa rolled up in a homemade flour tortilla–it doesn’t get any better than that!
If you’ve been looking for the ultimate way to prepare beef barbacoa, you’ve got to try this Slow Cooker Brisket Barbacoa. It’s destined to become a favorite.
Serving Suggestions
This recipe is incredibly versatile, and can be served in so many ways–burritos, enchiladas, nachos, and more. Our favorite way to enjoy this brisket barbacoa is in tacos, with some homemade pico de gallo and guacamole.
These are some of our favorite Mexican-inspired side dishes to enjoy with brisket barbacoa tacos.
Be sure to save this recipe for Slow Cooker Brisket Barbacoa to your favorite Pinterest board for later
2 comments
Jeanette
This came out fantastic! Exceeded my expectations. I’ve tried a few others that claimed to be Amazing but were terrible with zero flavor. This one is a keeper!
Danelle
Thank you so much Jeanette!