Mexican shredded beef brisket
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
3 1/2 lbs Beef, brisket, not trimmed2 tbsp Olive Oil 1 large Onions, raw diced 5 cloves Garlic chopped 2 tsp Oregano, ground 2 tsp Garlic powder 1 tsp Onion powder 4 tsp chipotle chile pepper powder1 tbsp Paprika 1 tsp Allspice 1 tsp Coriander leaf, dried 0.75 cup Orange Juice 400 grams Crushed Tomatoes (one large can)1 lime yields Lime Juice 2 cups Beef stock
Mix the spices together and rub half over the meat. Sear over high heat on all sides. Cut meat if needed. Set meat aside on a plate. Add onions and garlic and cook over medium for 3 minutes. Add orange and lime juices and scrape up any browned bits in the pan. Place into crock pot and add remaining spices, beef broth and crushed tomatoes. Meat should be mostly, but not completely submerged. Place lid on crockpot and cook on low for 8 hours. Remove meat and let it cool. Shred the meat, removing all fat and gristle. If sauce is not thick enough, simmer with lid off until desired consistency. Let sauce cool, and remove fat.
Serving Size: 28 ounces-nutrition count per ounce
Serving Size: 28 ounces-nutrition count per ounce
Nutritional Info Amount Per Serving
- Calories: 91.4
- Total Fat: 2.8 g
- Cholesterol: 23.2 mg
- Sodium: 95.4 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.6 g
- Protein: 13.1 g
Member Reviews