Slow Cooker Beef Brisket

Shredded beef brisket in a black speckled dish next to a bowl of red salsa and bolillo rolls wrapped in a colorful Mexican servilleta.

5 (8 ratings)

Slow Cooker Beef Brisket

This tender and flavorful Slow Cooker Beef Brisket is a family favorite, perfect for easy weeknight dinners or feeding a crowd. Made with Claude’s Brisket Marinade, this smoky, juicy Mexican shredded beef (also known as carne deshebrada) is effortless to prepare—just set it and forget it! Serve in tacos, tortas, nachos, or even as breakfast with eggs for a hearty machaca con huevo.

Prep Time5

Cook Time8

Total Time8 5

Course: Entrees

Cuisine: Mexican

Servings: to 24 tacos

Author: Yvette Marquez

Ingredients

2 to 4 pounds beef brisket
2 ounces Brisket Marinade Sauce per pound of meat (recommend Claude’s Brisket Marinade Sauce)
2 bay leaves
2 garlic cloves (optional)
12 ounces beer (recommend lager or light beer)

Instructions

Place the brisket, marinade sauce, bay leaves, garlic cloves (if using), and beer in a slow cooker. Cook on low for 8 to 10 hours.
Remove the brisket and shred the meat and discard fat pieces. Serve as the basis for tacos, nachos, sopes, flautas or more!

Video

Notes

This recipe is also published in the Muy Bueno cookbook.
If you can’t find Claude’s Brisket Marinade, use beer, garlic, bay leaves, salt, pepper, and a splash of liquid smoke as a simple substitute.
Cook on LOW for 8 to 10 hours for best results.
Use leftovers to make Machaca con Huevo, Salpicón, tortas, or enchiladas.
Freezes well – store in an airtight container or freezer bag for up to 3 months.
Great for feeding a crowd or meal prepping for the week.

Nutrition