Ingredients
1 ½ to 2 Lbs beef brisket
2 cup can diced tomatoes with juice
1 cup chicken broth
¼ cup red wine
2 tablespoons lime juice
1 ½ Teaspoon dried ground cumin
1 teaspoon dried ground oregano
1 sliced and deseeded jalapeno
3 tablespoons cilantro
1 large thickly sliced onions
½ teaspoon salt
½ teaspoon pepper
2 Tablespoons olive oil
Preparation
Combine all ingredients in a Ziploc bag. Marinate meat in all ingredients overnight or at least for 4 hours in refrigerator; turn bag over at least once while marinating. These ingredients can be frozen but needs to be completely thawed before cooking.
Heat 2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Brown the brisket well on all sides, making meat caramelized but still raw in the middle. Place the browned meat in crock-pot. Combine all marinated ingredients from bag in to the Crock-pot; cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender and can be easily shred with a fork.
Service on tortillas, with graded cheese, guacamole, salsa and sour cream.
By: Linda Galyean
