Slow Cooker Cowboy Brisket is an easy way to turn a large cut of beef into tender, flavorful meat with very little hands-on effort. A bold blend of cowboy seasoning, brown sugar, smoked paprika, cumin, and kosher salt gives the brisket a smoky, savory flavor with a hint of sweetness. As it slowly cooks with onion, garlic, and fresh cilantro, the beef becomes tender enough to shred with a fork.
This recipe is ideal when you want a satisfying dinner without spending the day standing over the stove. A few minutes of preparation in the morning lets the slow cooker handle the long cooking time. The result is versatile shredded brisket that can anchor several different meals.
The secret to great slow cooker brisket is giving the meat enough time to become tender. This recipe uses a flat-cut brisket trimmed to leave a thin layer of fat. Cut the brisket into chunks, coat the pieces evenly with the spice mixture, and arrange them over sliced onion and minced garlic in a lightly greased slow cooker. Fresh cilantro adds another layer of flavor as everything cooks together.
A 5- to 6-quart slow cooker is a useful kitchen tool for this recipe, helping you cook the brisket gently over several hours. Cook on low for 8 to 9 hours, until the beef pieces shred easily with a fork. Spoon a little of the cooking liquid over the meat before serving to keep it juicy.
One of the best things about Cowboy Brisket is how many ways you can serve it. Pile the shredded beef into warm tortillas for tacos, tuck it into burritos, or use it to top nachos. It also works well in burrito bowls, enchiladas, or a hearty salad. Pair it with Spanish rice, refried beans, and fresh salsa for a satisfying Tex-Mex-inspired meal.
Make this Slow Cooker Cowboy Brisket for a relaxed family dinner, a weekend gathering, or meal prep. Its bold seasoning and tender texture make it a practical recipe to return to whenever you want flavorful beef ready to serve in several different ways.
Serve with Spanish Rice and Schmaltz-Refried Pinto Beans. Here are some other good accompaniments for this recipe homemade Classic Mexican Guacamole, Mexican Salsa, Mexican Pickled Carrots and some Sopapilla Cheesecake Bars for dessert.
Related Recipes: Beef Recipes and Mexican Recipes
Print
Slow Cooker Cowboy Brisket
- Total Time: 8:40
- Yield: 4-6 1x
Ingredients
- 2 tbsp. cowboy rub (such as McCormick Cattlemen’s)
- 1 tbsp. dark brown sugar
- 2 tsp. smoked paprika
- 1 1/2 tsp. kosher salt
- 1 tsp. ground cumin
- 1 (6-pound) flat-cut brisket
- 1 large sweet onion, sliced
- 3 garlic cloves, minced
- 1 c.chopped fresh cilantro
Instructions
- Stir together first 5 ingredients. Trim fat from brisket leaving a thin layer; cut into 3-inch chunks.
- Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.
- Sprinkle with cilantro. Cover and cook on low 8 to 9 hours or until brisket pieces shred easily with a fork.
- Serve brisket drizzled with small amount of cooking liquid, or cover and chill up to 4 days.
- Prep Time: :10
- Cook Time: 8:30
- Category: Entree
- Method: Slow Cooker
- Cuisine: TexMex