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