Shredded Beef Slow Cooker Tacos

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These Shredded Beef Slow Cooker Tacos are the ultimate set-and-forget dinner. Beef brisket is rubbed in a smoky spice blend and slow cooked until it falls apart. The shredded beef is piled into warm tortillas with a crunchy red cabbage slaw and simple guacamole. It's easy, flavour-packed and perfect for feeding a crowd.

Prep Time20

Cook Time6 10

Total Time6 30

Course: Mains

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Keyword: easy dinner recipe, slow cooker recipe, slow cooker tacos

Servings: people

Calories: 569kcal

Author: Sarah Bell

Equipment

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

Metric - US Customary

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.

Notes

Nutrition facts are an estimate only.

Tip:

If your slow cooker needs to preheat before searing, turn it on to preheat before you start preparing the spice rub and brisket.

Nutrition