With the Super Bowl coming up in just a few weeks, I figured it was time to put together some ideas for meals that can feed a crowd. We’ll be serving these tacos at an upcoming Mexican fiesta and I know our friends will love them.
I’ve been very intimidated by different cuts of beef in the past. Flank steak has long been my standby for slow cooking. Lately, I’ve been branching out and I’m glad I did. While flank steak is always a great choice, there are other great cuts of beef that are inexpensive, flavorful, and tender after hours in the slow cooker.
For this recipe, I chose a beef brisket and marinaded it in a spicy, southwestern blend of spices. The bright and tangy slaw cuts through the richness of the brisket. I personally love when tacos come with slaw. Nothing adds great crunch and texture like slaw on a taco. Top these tacos with slaw, pico de gallo, and some crumbled feta and you’re all set. Yum!
Sprinkle the brisket with salt and pepper. Heat a large skillet over high heat. Add a tablespoon of olive oil. Then, sear the meat on both sides until browned. My slow cooker insert is stovetop approved which saves me from using a different pan altogether. If yours isn’t, then it’s one extra pan and tons of extra flavor so don’t skip this step.
A slightly spicy, rich recipe for great brisket tacos perfect for serving a crowd with minimal effort.
- 1 tbsp cumin
- 1/2 tsp chipotle powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp pepper
- 2-3 lb brisket
- 1 cup beef broth
- 4-6 oz tomato paste
- Tortillas (small or medium size)
- Crumbled Feta Cheese (or another cheese if you prefer)
- Sprinkle the brisket with salt and pepper. Heat a large skillet over high heat. Add a tablespoon of olive oil. Then, sear the meat on both sides until browned.
- Remove the brisket from the pan and add it to the slow cooker. Add the spices, broth, and tomato paste.
- Cook on 8-10 hours on low, until it can be easily shredded. I shredded mine in the slow cooker, but you could also move it to a plate and shred it. Discard any large pieces of fat. Toss with the cooking juices before serving on tortillas.
This slaw is bright and tangy. It goes perfectly with the heat of the brisket, but could also be used for any taco recipe- beef, chicken, fish, etc.
- 1/2 head green cabbage (roughly 3 cups)
- 1/8 tsp celery seeds
- 1/2 cup diced green onion
- 1 tbsp EVOO
- 1 tbsp cider vinegar
- 1/2 tsp honey
- 1/8 tsp salt
- To make the slaw, combine the slaw and onions in a large mixing bowl. In a small mixing bowl, combine the celery seeds, olive oil, vinegar, honey, and salt. Whisk to combine. Toss with the cabbage.
This is a delicious, fresh, zippy pico de gallo...perfect for eggs, quesadillas, or plain with chips.
- Pico de Gallo
- 10 oz cherry tomatoes, diced (roughly 1 1/2-2 cups)
- 1 tbsp cilantro, chopped
- 1/2 cup red onion or shallot, diced finely
- 1/8 tsp salt
- 1 lime, juiced
- Combine the chopped tomatoes, cilantro, and onion with the salt and lime juice. Allow this mixture to sit for about 20 minutes before serving.