Slow-Cooker Braised Brisket (Machaca)
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Lime Juice (fresh)1 tbsp
Worcestershire Sauce3 cloves
Garlic (minced)1
Salt1 cup
Olive Oil3 tbsps
Vegetable1.5 cups
Onion (diced about 1 large)1 cup
Beef Broth1 tsp
Oregano (dried)1 cup
Shredded Iceberg Lettuce1 cup
Tomato Salsa (fresh)1 cup
Crema (mexican)Directions:
1
Watch how to make this recipe
2
For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper
3
While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat
4
Seal and refrigerate for at least 8 hours or preferably overnight
5
Allow the meat to come to room temperature
6
Drain the meat and discard the marinade
7
For the brisket: Pour the oil into the bottom of a slow cooker
8
Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper
9
Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker
10
Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours
11
Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes
12
Shred the meat into 2-inch-long pieces
13
Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes
14
Taste and season with salt and pepper, if necessary
15
The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches
16
Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month
17
For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells
18
Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa
19
Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco
20
Serve with lime wedges on the side for squeezing over the top