What is this Recipe?
Slow Cooker Beef Brisket Tacos with Spicy Slaw is a delicious and mouthwatering dish that offers a perfect balance of smoky, tender beef brisket paired with a tangy and spicy slaw. The brisket is slow-cooked to perfection, making it so tender that it easily shreds, soaking in all the flavorful juices. The spicy slaw adds a crunch and zest that elevates the tacos to a whole new level. This recipe is ideal for any occasion, from casual family dinners to game day or meal prep. It is easy to prepare and allows you to enjoy a tasty dish without spending too much time in the kitchen.
Origin of this Recipe
The slow-cooked beef brisket taco is an American dish, inspired by the vibrant flavors of Tex-Mex cuisine, which combines the rich, smoky taste of brisket with the zesty, refreshing crunch of slaw. This recipe has been a hit in homes across the United States, especially in Texas and other southern states, where barbecued meats and tacos are staples of the cuisine. The addition of spicy slaw enhances the flavor profile, making it a standout dish for taco lovers everywhere.
Ingredients with Quantities
For the Brisket:
- 3–4 lbs (1.4–1.8 kg) beef brisket, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup (240ml) beef broth
- ½ cup (120ml) barbecue sauce (or tomato sauce for a lighter version)
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar (or keto substitute like monk fruit)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
Serving:
- Corn or flour tortillas, warmed
- Fresh lime wedges
- Cilantro, chopped
For the Spicy Slaw:
- 3 cups (about 300g) shredded cabbage (green or purple, or a mix)
- 1 medium carrot, shredded
- 1 jalapeño, finely chopped (optional, for heat)
- ¼ cup (60g) Greek yogurt or mayonnaise
- 1½ tbsp lime juice
- 1 tsp apple cider vinegar
- 1 tsp honey (optional)
- Salt and pepper, to taste
- ¼ cup chopped cilantro
Step-by-Step Direction and Preparation Method
1. Sear the Brisket (Optional but Adds Flavor)
Start by heating the olive oil in a large skillet over medium-high heat. Season the brisket generously with salt and pepper. Sear the brisket on all sides until it’s nicely browned, about 2-3 minutes per side. This step enhances the depth of flavor. Once seared, transfer the brisket to your slow cooker.
2. Build the Flavor Base
Next, add sliced onions and minced garlic to the slow cooker. These aromatics will infuse the beef with delicious flavor as it cooks. In a separate bowl, whisk together the beef broth, barbecue sauce, apple cider vinegar, brown sugar, and all the spices. Pour this mixture over the brisket in the slow cooker, ensuring the beef is well-coated with the flavorful liquid.
3. Slow Cook
Cover the slow cooker and set it to cook. If you have time, cook on LOW for 8–10 hours for the most tender and flavorful brisket. If you’re short on time, you can cook it on HIGH for 5–6 hours. The brisket should be fork-tender when done.
4. Shred the Meat
Once the brisket is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded meat to the slow cooker, and toss it in the juices to keep it flavorful and moist. Keep the shredded brisket warm while you prepare the slaw.
5. Make the Spicy Slaw
In a large bowl, whisk together the Greek yogurt (or mayo), lime juice, apple cider vinegar, and honey (optional) to create the dressing. Season with salt and pepper to taste. Add the shredded cabbage, shredded carrot, chopped jalapeño (if using), and chopped cilantro to the bowl. Toss the slaw thoroughly to coat it with the dressing. Let it chill in the fridge until ready to serve.
6. Assemble the Tacos
To assemble the tacos, spoon a generous portion of the warm, shredded brisket onto warmed tortillas. Top the brisket with a good helping of the spicy slaw, and give the taco a squeeze of fresh lime juice. Garnish with extra cilantro for a burst of fresh flavor.
Variations: Slow Cooked Beef Tacos
- Low-Carb Version: If you’re following a low-carb diet, you can serve the brisket and slaw in lettuce wraps or use low-carb tortillas instead of regular flour or corn tortillas.
- Smoky Flavor: For an extra smoky kick, you can add 1 tsp of liquid smoke or a chopped chipotle pepper in adobo to the sauce mixture for an authentic smoky flavor.
- Spicy Slaw Options: If you want a spicier slaw, add more jalapeños or even a bit of sriracha to the dressing. You can also use sour cream instead of Greek yogurt for a creamier texture.
- Vegetarian Option: To make this dish vegetarian, replace the brisket with slow-cooked mushrooms or jackfruit, which mimic the texture of meat and absorb the flavors of the spices and sauces.
FAQs: Slow Cooker Beef Brisket Tacos
1. Can I make Beef Brisket Tacos ahead of time?
Yes! This recipe is perfect for meal prep. You can prepare the brisket and slaw in advance and store them separately in the fridge for up to 4 days. The flavors only improve with time!
2. Can I use a different cut of beef?
While brisket is ideal for this recipe due to its rich, tender texture, you can substitute with other cuts such as chuck roast or round roast, though cooking times may vary.
3. How do I store leftovers?
Store any leftover brisket and slaw separately in airtight containers in the refrigerator. The brisket will keep for up to 4 days, and the slaw will stay fresh for about 2-3 days.
4. Can I make this recipe in a pressure cooker?
Yes! If you’re short on time, you can make this recipe in a pressure cooker. Cook the brisket on high pressure for about 60-70 minutes, then follow the same shredding and slaw preparation steps.
5. What are some good toppings for these tacos?
You can top your brisket tacos with a variety of extras, such as pickled red onions, crumbled cotija or queso fresco, sliced avocado or guacamole, and an extra drizzle of barbecue sauce or chipotle mayo.
Conclusion: Slow Cooker Beef Brisket Tacos
Slow Cooker Beef Brisket Tacos with Spicy Slaw are an absolute game-changer. With tender, smoky brisket and a refreshing, tangy slaw, these tacos are a crowd-pleaser that you’ll want to make over and over again. Whether you’re preparing for a special occasion or just a weeknight dinner, this recipe is sure to deliver a mouthwatering meal that everyone will love. The best part? It’s so easy to make and can be customized to fit your dietary needs. So, grab your slow cooker and start cooking—you won’t regret it!
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Slow Cooker Beef Brisket Tacos with Spicy Slaw: A Flavorful Twist on a Classic Favorite
- Total Time: 8 hrs 15 mins
- Yield: 8 tacos
- Diet: Vegetarian
Description
Slow Cooker Beef Brisket Tacos with Spicy Slaw is a delicious and mouthwatering dish that offers a perfect balance of smoky, tender beef brisket paired with a tangy and spicy slaw. The brisket is slow-cooked to perfection, making it so tender that it easily shreds, soaking in all the flavorful juices. The spicy slaw adds a crunch and zest that elevates the tacos to a whole new level. This recipe is ideal for any occasion, from casual family dinners to game day or meal prep. It is easy to prepare and allows you to enjoy a tasty dish without spending too much time in the kitchen.
Ingredients
For the brisket:
3–4 lbs (1.4–1.8 kg) beef brisket, trimmed of excess fat
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup (240ml) beef broth
½ cup (120ml) barbecue sauce (or tomato sauce for a lighter version)
2 tbsp apple cider vinegar
2 tbsp brown sugar (or keto substitute like monk fruit)
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
For serving:
Corn or flour tortillas, warmed
Fresh lime wedges
Cilantro, chopped
🌶️ Spicy Slaw Ingredients
3 cups (about 300g) shredded cabbage (green or purple, or a mix)
1 medium carrot, shredded
1 jalapeño, finely chopped (optional, for heat)
¼ cup (60g) Greek yogurt or mayonnaise
1½ tbsp lime juice
1 tsp apple cider vinegar
1 tsp honey (optional)
Salt and pepper, to taste
¼ cup chopped cilantro
Instructions
1. Sear the brisket (optional but adds flavor):
Heat olive oil in a large skillet over medium-high heat.
Season brisket generously with salt and pepper.
Sear on all sides until browned (about 2–3 minutes per side).
Transfer to slow cooker.
2. Build the flavor base:
Add sliced onion and garlic to the slow cooker.
In a bowl, whisk together beef broth, barbecue sauce, vinegar, brown sugar, and all spices.
Pour over the brisket.
3. Slow cook:
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until brisket is fork-tender.
4. Shred the meat:
Remove brisket and shred using two forks.
Return shredded meat to the slow cooker, toss with the juices, and keep warm.
5. Make the spicy slaw:
In a large bowl, whisk together yogurt/mayo, lime juice, vinegar, honey, salt, and pepper.
Add cabbage, carrot, jalapeño, and cilantro.
Toss to coat. Chill until ready to serve.
6. Assemble the tacos:
Spoon warm brisket into tortillas.
Top with spicy slaw and a squeeze of lime juice.
Garnish with extra cilantro if desired.
Notes
These slow cooker beef brisket tacos are packed with smoky, tender meat and a zesty slaw for the perfect bite. Ideal for taco nights, casual gatherings, or meal prep. Top with fresh cilantro, lime wedges, or a drizzle of hot sauce for extra punch!
- Prep Time: 15 mins
- Cook Time: 8 hrs
- Category: Main Course
- Method: Slow-Cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
Keywords: Slow Cooker Beef Brisket Tacos
