Southwestern Beef Brisket Tacos with Slaw and Pico de Gallo

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!


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