Categories: Slow Cooker
Ingredients
- 4 pounds beef brisket
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon chili powder
- 8 ounces of your favorite beer
- 1/2 red cabbage, sliced until shredded
- 2 limes, juiced + extra for serving
- 1 teaspoon olive oil
- 2 ears sweet corn, cut from the cob (cooked if you desire)
- 4 ounces queso fresco cheese, crumbled
- 8 to 10 flour tortillas
Directions
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Season the brisket with the salt, pepper, paprika, cumin, onion and chili powder. Place it in the crockpot and add the beer, then cook on low for 8 hours. When finished, if the brisket is still in 1 piece, remove it and place it on a cutting board. Use a sharp knife and a fork to shred the brisket (you can also do this in the crockpot) and then place it back in the crockpot for another 30 minutes. It should combine with the juices and soak them toss. You may need to toss the beef a few times in the crockpot.
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When you’re ready to serve the tacos, add the cabbage to a bowl and toss it with the lime juice, olive oil and a pinch of salt and pepper. Assemble the tacos with the beef, the cabbage, a few spoonfuls of the corn and the crumbled cheese.