If you haven’t tried slow cooker tacos yet, you’re about to become completely obsessed. These Slow Cooker Beef Tacos are one of those meals that I will come back to time and again. The brisket only takes 10 minutes to prep and the slow cooker does the rest of the work for you. You can use the shredded beef brisket to make tacos, like I have here, or to make other popular Mexican dishes like nachos, burritos, enchiladas or quesadillas.
If you’re looking for more taco recipes then try these Easy Sheet Pan Chicken Tacos or for a vegetarian option, these Golden Cauliflower Lentil Tacos.
Everything You Need to Make Shredded Beef Tacos
All of the ingredients you need for these tacos is listed below along with ingredient notes and possible substitutions. Most of the spices are pantry staples you’ll likely already have at home. Find the full list of ingredient quantities in the recipe card at the bottom of this post.
Shredded Beef
- beef brisket – brisket is the perfect cut for slow cooking because it has beautiful marbling that breaks down over hours of low and slow heat, leaving you with incredibly tender, shreddable meat. You could also use chuck roast but avoid lean cuts like topside or rump as they tend to dry out during the long cook. You could even swap for pork.
- spice rub – you will need sweet paprika, smoked paprika, dried oregano, ground cumin, garlic powder, onion powder, coconut sugar and finely ground sea salt to make the taco seasoning. If you like more spice then add some chili powder or cayenne pepper.
- beef stock – the stock creates the braising liquid that the brisket cooks in, keeping it moist and adding flavour. Use a good quality beef broth or stock. Homemade stock is always great if you have it, otherwise a good quality store-bought one works perfectly.
- tomato paste – tomato paste adds richness, a touch of acidity and depth of flavour to the braising liquid.
- brown onion – the finely chopped onion softens into the braising liquid and essentially melt into the sauce as it cooks.
Red Cabbage Slaw
- red cabbage – shredded red cabbage adds crunch and colour to these tacos. It’s packed with vitamin C and antioxidants and it holds its texture beautifully in the dressing, even if you make the slaw ahead.
- red onion – finely sliced red onion adds a mild, slightly sweet bite that works beautifully with the cabbage. The dressing helps to take the bite out of the red onion.
- apple cider vinegar – the vinegar is the base of the slaw dressing. It’s tangy and slightly fruity, and it softens the cabbage just enough while keeping it crunchy. You could substitute white wine vinegar or lime juice if needed.
- extra virgin olive oil – a good quality olive oil rounds out the dressing and gives it body. It balances the acidity of the vinegar beautifully.
- pure maple syrup – just 2 teaspoons of maple syrup adds a hint of sweetness that balances the tang of the vinegar. You could use honey as a substitute if you’re not strictly dairy free.
- finely ground sea salt – a pinch of salt in the dressing brings all the flavours together and seasons the cabbage as it sits.
Guacamole
- avocados – you want ripe avocados here, they should give slightly when you press them gently. Underripe avocado will be harder to mash.
- lime juice – freshly squeezed lime juice brightens the guacamole and stops the avocado from browning too quickly.
To Serve
- tortillas – use whatever tortillas you love. I’ve used corn tortillas but you can also use flour tortillas – both work beautifully. Choose gluten free tortillas if you are gluten intolerant.
- jalapeños – fresh or jarred jalapeños add a lovely hit of heat. These are completely optional.
- coriander/ cilantro – a handful of fresh coriander scattered over the top adds the most beautiful fresh, herby flavour.
- chipotle mayo – if you don’t have chipotle mayo, you can make your own by mixing chipotle powder through mayo and add a little lime juice.
Optional Extras
To make these more kid friendly, serve alongside popular taco fillings and some of their favourite veggies.
- grated cheddar cheese
- sour cream
- lettuce
- red bell peppers / capsicum
- lime wedges
- tomatoes / pico de gallo
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Tips for the Best Slow Cooked Shredded Beef
Here are a few tips to make sure your slow cooked shredded beef turns out perfectly tender and full of flavour:
- Pat the brisket dry before seasoning – Removing the surface moisture with paper towel allows the spice rub to stick properly and helps you get a better sear. Wet meat steams rather than browns, so take the time to pat it dry.
- Don’t skip searing if you can help it – searing the brisket before slow cooking adds a deep, caramelised flavour that you just can’t get any other way. It only takes a few minutes and makes a noticeable difference. If your slow cooker or crock pot doesn’t have a sear function, you can sear the brisket in a hot pan on the stove top and then transfer it to the slow cooker.
- Flip the brisket towards the end – flipping the brisket and spooning the braising liquid over the top in the last 30–60 minutes helps keep both sides moist and ensures even flavour throughout the meat.
- The beef is ready when it falls apart – you’ll know it’s done when you can pull it apart effortlessly with two forks. If it’s still holding together, give it another 30 minutes and check again. Every slow cooker is slightly different so cooking times can vary.
- Shred the beef in the juices – once you shred the meat, toss it through the braising liquid before serving. The beef soaks up all those incredible smoky, tomatoey juices and it becomes even more flavourful.
- Preheat your slow cooker if needed – if your slow cooker needs to preheat before searing, turn it on before you start preparing the spice rub and brisket. That way it’s ready to go when you are.
- Make the slaw ahead – the red cabbage slaw actually gets better as it sits in the dressing. You can make it up to a few hours ahead and keep it in the fridge, the cabbage softens slightly and absorbs all that tangy dressing, which is delicious.
Tips for Cooking in the Oven
If you don’t have a slow cooker or crockpot, the beef can be slow cooked in the oven. Cook the onions and sear the meat in a large pan with a little olive oil, on a medium-high heat. Transfer the meat and onions to a large baking dish along with the beef stock and tomato paste. Stir the tomato paste into the stock to dissolve. Then cover the baking dish with a layer of parchment paper and then a layer of aluminium foil. Bake at 140°C/284°F (conventional) for about 6 hours or until the meat is fall apart tender.
Storage
Shredded beef
Once cooled, pour the shredded beef and juices to an airtight container and store in the fridge for up to 4 days. Reheat gently on the stovetop or warm it in the microwave. To freeze, store in an airtight container or zip-lock bag with the braising juices in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Red cabbage slaw
Store in an airtight container in the fridge for up to 3 days. The cabbage will soften slightly over time but it still tastes great.
Guacamole
Guacamole is best made fresh and eaten on the day. If you have leftovers, press a piece of cling wrap directly onto the surface (this stops air getting to it and prevents browning) and refrigerate for up to 1 day.
Meal prep tip
The shredded beef is perfect for meal prep. Cook a big batch on the weekend and use it throughout the week or add to your freezer stash for an easy night down the track.
Shredded Beef Slow Cooker Tacos
Equipment
- Spatula
- Tongs
- 2 Forks
Ingredients
- 1.4 kg beef brisket, or chuck steak
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon coconut sugar
- 1 teaspoon finely ground sea salt
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 brown onion, finely chopped
Red cabbage slaw
- 1/4 large head red cabbage, shredded
- ½ red onion, peeled and finely sliced
- 40 mL apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoons pure maple syrup
- ½ teaspoon finely ground sea salt
Guacamole
- 2 avocados, peeled and pit removed
- Juice of 1 lime
To serve
- Fresh or jarred jalapeños, optional
- Small bunch coriander
- 16 tortillas
Instructions
- To a small bowl add the sweet paprika, smoked paprika, oregano, cumin, garlic powder, onion powder, coconut sugar and sea salt. Stir to combine.
- Place the beef brisket onto a board and pat dry with paper towel. Pour about half of the seasoning onto the brisket and rub into the entire top surface. Flip the brisket over and repeat on the second side.
- Turn the slow cooker onto sear function. Add a drizzle of olive oil to the slow cooker and then the onions. Cook until translucent. If your slow cooker doesn’t have a sear function skip, complete this step and the next step in a large pan on a medium high heat on the stovetop.
- Move onions to one side and add the brisket. Sear on all sides. Add the beef stock and tomato paste, stirring to dissolve the tomato paste into the stock. Place the lid onto the slow cooker and set to slow cook on low for 5 hours.
- At 5 hours, remove the lid and flip brisket over. Spoon some liquid over the top of the brisket, place the lid back on and cook for another 30-60 minutes. When the meat can be pulled apart with two forks, it’s ready.
- About 20 minutes before the brisket is cooked, prepare your sides. Add the apple cider vinegar, olive oil, maple syrup and salt to a large salad bowl and whisk to combine. Add the shredded cabbage and thinly sliced red onion to the bowl and toss to combine.
- To make the guacamole, add the avocado to a small bowl and mash. Add the lime juice and then sea salt to taste and stir through.
- To heat the tortillas, bring a large pan to a medium-high heat. Add 2-3 tortillas at a time and heat on each side. Transfer to a plate and cover with a clean tea towel to keep warm.
- Once the brisket is cooked, turn off the slow cooker and use two forks to shred the meat. Transfer the meat and juices to a serving bowl and serve alongside the warm tortillas, slaw, guacamole, Jalapenos and coriander.
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