Slow Cooker Braised Brisket Machaca Recipes

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SLOW COOKER MACHACA



Slow Cooker Machaca image

Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

Provided by TucsonMom

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12h5m

Yield 10

Number Of Ingredients 6

3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles

Steps:

  • Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
  • Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g

MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN



Machaca aka Slow Cooker Beef Brisket Straight From #TheKitchen image

Machaca takes beef brisket to new heights. Marinated and then slow cooked in the slow cooker, this fork-tender brisket with a hint of spice will be a new family favorite and couldn't be easier to make!

Provided by Recipe slightly adapted from Marcela Valladolid

Yield 8 - 10

Number Of Ingredients 16

1/4 cup of fresh lime juice
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
3 cloves of garlic, minced
1 jalapeno, minced with seeds removed (if you are a wuss like me)
Salt and freshly ground black pepper
1/2 cup of olive oil
3 lbs. of beef brisket, cut into two pieces
2 tablespoons of olive oil
1 large onion, diced
2 large red bell peppers, diced
1/2 teaspoon of dried Mexican oregano
3 cloves of garlic, minced
1 - 2 jalapenos, minced (with seeds removed - see wuss note above!)
One 28-ounce can of fire roasted diced tomatoes with their juice
2/3 cup of low-sodium beef broth

Steps:

  • In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
  • Add a pinch of salt and about 8 grinds of black pepper.
  • Whisk in the olive oil.
  • To a large plastic bag, add the beef brisket.
  • Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
  • Let the beef marinate for about 8 hours or overnight in the fridge.
  • To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
  • Let heat over medium high heat.
  • Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
  • Sear the beef on all sides and remove to a plate to rest for a minute.
  • To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
  • Stir to combine.
  • Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
  • Test for seasoning and add any salt and pepper, if needed
  • Stir everything to combine and nestle in the seared beef brisket and any juices.
  • Pour over the beef broth, making sure it doesn't come over the top of the beef.
  • Set the slow cooker to low and cook for about 8 1/2 hours.
  • Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
  • Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
  • Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
  • Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
  • Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 1282 kcal, Fat 136 g, SaturatedFat 19 g, Cholesterol 3 mg, Sodium 1480 mg, Carbohydrate 17 g, Sugar 9 g, Protein 3 mg

SLOW-COOKER BRISKET TOSTADAS



Slow-Cooker Brisket Tostadas image

Provided by Marcela Valladolid

Categories     main-dish

Time 8h30m

Yield 8 servings (plus leftover brisket)

Number Of Ingredients 16

1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons Maggi liquid seasoning (or use 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce)
6 cloves garlic, minced
3 serrano chile peppers, seeded and minced
Kosher salt and freshly ground pepper
1/2 cup olive oil
3 to 4 pounds beef brisket, trimmed and cut into 3 large pieces
3 tablespoons vegetable or olive oil
1 large onion, diced
1 large red bell pepper, diced
1 cup low-sodium beef broth
1 28-ounce can diced tomatoes
1/2 teaspoon dried oregano
16 crisp corn tostada shells
Shredded lettuce, diced avocado, fresh salsa and queso fresco, for topping
Mexican crema or sour cream and lime wedges, for serving

Steps:

  • Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
  • Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade.
  • Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily with a fork, about 8 hours.
  • Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper, if necessary.
  • Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.

SLOW COOKER BEEF BRISKET



Slow Cooker Beef Brisket image

This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.

Provided by Cooking with Kimberly Wood

Categories     Beef Brisket

Time 8h45m

Yield 4

Number Of Ingredients 16

1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 cups low-sodium beef broth
1 teaspoon liquid smoke
1 teaspoon Worcestershire Sauce
¼ cup water, or as needed
1 (2 pound) beef brisket
2 medium yellow onions, quartered
3 large carrots, cut into 1-inch pieces
¼ cup prepared barbecue sauce

Steps:

  • Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
  • Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
  • Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
  • Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
  • Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
  • Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
  • Preheat the oven's broiler.
  • Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
  • Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
  • Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH



Slow cooker brisket with golden ale gravy & horseradish mash image

Prepare this beef brisket and let it bubble away in the slow cooker, leaving you with a tender, rich stew. Add a kick to your mash using horseradish

Provided by Anna Glover

Categories     Dinner

Time 9h

Number Of Ingredients 17

1.2kg brisket, rolled
2 tbsp vegetable oil, plus extra for drizzling
2 large onions, sliced
4 tbsp plain flour
500-550ml golden ale
1 tbsp yeast or beef extract
1 tbsp dark brown soft sugar, plus extra to taste
1 tbsp balsamic vinegar, plus extra to taste
1⁄2 bunch of thyme
2 bay leaves
500ml hot beef stock
2 tsp cornflour (optional)
2kg Maris Piper or other floury potatoes, chopped
4 tbsp horseradish
100g butter
100g crème fraîche
handful of parsley, chopped

Steps:

  • Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
  • Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
  • Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

Nutrition Facts : Calories 928 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.3 milligram of sodium

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