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Crockpot Brisket Tacos

August 29th, 2016
Crockpot Brisket Tacos


  • 3-5 lbs grass fed beef brisket (plan on ½lb. per person before cooked)
  • 1 rough chopped onion
  • 6-8 diced cloves of garlic
  • 2 cups beef broth – ideally homemade and/or organic
  • cabbage leaves or romaine lettuce for taco wraps
  • 2 tbsp sea salt
  • 2 tbsp freshly ground cumin
  • 2 tbsp freshly ground coriander
  • 1 tbsp ground turmeric
  • 2 tbsp chili powder or powder of your favorite chili (chipotle or ancho is great) or 4-5 ancho chills



Mix all spices together into spice rub and rub all over meat. Place brisket in crock pot and place onions and garlic around brisket. Add broth.  Set on low to cook and cook for about 4-6 hours or until it is falling apart tender. Do not overcook or you will lose the flavor. Once tender, remove from crock pot and slice against the grain on a cutting board.

Place back inside crockpot to keep warm in juices.  (I used a chuck roast and I did not have to cut it up… it was already falling apart). Serve in cabbage wraps or romaine lettuce wraps. Serve with taco fixins’ such as salsa, cilantro, guacamole, tomatoes, and bell peppers.

Recipe by Amanda Love


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