Slow-cooker Beef Brisket

Prep: 15 min., Cook: 8 hrs. Select a brisket that is uniform in thickness to make shredding the meat easier.

Yield: Makes 6 servings

Ingredients

• 2  medium onions, thinly sliced
• 2  celery ribs, thinly sliced
• 2  garlic cloves, pressed
• 1  (2- to 3-lb.) beef brisket
• 2  teaspoons  salt
• 1 1/2  teaspoons  ground chipotle powder
• 1  cup  coarsely chopped fresh cilantro
• Flour tortillas
• Toppings: shredded Mexican cheese blend, sour cream, salsa, chopped fresh cilantro
• Lime wedges

Preparation

1. Place first 3 ingredients in a 6-qt. slow cooker.

2. Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.

3. Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

4. Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Serve in flour tortillas with desired toppings and lime wedges.