Mexican Shredded Beef

Slow Cooker Beef Brisket

Perfect pulled beef, great for filling tacos, making fajitas or in a burger bun.

Beef brisket is a cheaper cut of meat that requires slow cooking, and when I say slow cooking I really mean it! 

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*Post updated April 2023

Yes, 12 hours in a slow cooker is needed to get perfect melt-in-your-mouth beef.

Now, I'd never cooked brisket before and fancied it would be rather nice cooked in a spicy tomato-based sauce. The result we perfect and well worth the wait.

Once done, simply pile it onto soft warm tortillas and top it with corn and black bean salsa.

Ingredients

• 650g beef brisket

• 1 x 35g packet of shop-bought fajita seasoning

• 1 x 340g jar of shop-bought fajita cooking sauce

• ½ a Knorr beef stock cube dissolved in 100ml hot water

Equipment

You will need a slow cooker - you can buy a cheap slow cooker in any good electrical store or over on Amazon.

Can you freeze this?

Yes, you can. However, you must make sure the beef has cooled before putting it into a suitable food container and freezing it along with a little of the cooking liquid.

When you need to use it make sure it has fully defrosted and reheat gently until piping hot.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

mexican shredded beef, slow cooker beef brisket, pulled beef, tortillas, tacos,

main

Mexican

Yield: 6

Author: Jan Bennett

Mexican Shredded Beef

Tender pulled beef, perfect for filling tacos, fajitas or piling into burger buns.

Prep time: 5 MinCook time: 12 HourTotal time: 12 H & 5 M

Ingredients

• 650g beef brisket
• 1 x 35g packet of shop-bought fajita seasoning
• 1 x 340g jar of shop-bought fajita cooking sauce
• ½ a Knorr beef stock cube dissolved in 100ml hot water
• a pack of soft corn tortillas

For the salsa

• 1 x red bell pepper - deseeded and cut into small dice
• ½ a cucumber - peeled, deseeded cut into small dice
• 1 x large tomato - halved, de-seeded and diced
• 1 x small tin of sweet corn in water - drained well
• 1 x small tin of black beans - drained of liquid, rinsed under cold running water and drained well
• a squeeze of lime juice

Instructions

1. Without removing any string from the brisket (or it will fall apart during cooking) roll it in the packet mix to coat well.
2. Pour the cooking sauce into a slow cooker and stir in the beef stock.
3. Pop the spice-coated brisket in - the liquid should be enough to cover the brisket put the lid on a cook on LOW for 10-12 hours.
4. Remove the brisket and put it onto a board. Remove the string and shred using two forks. The meat will literally fall apart and be delicious.
5. Put the meat into a bowl and add a little of the cooking liquid and stir through.

To make the salsa

1. Put all the prepared salsa ingredients into a bowl. Season with a little salt if you think it needs it and a squeeze of lime juice then stir again to mix.

To serve

1. Warm the corn tortillas in a microwave as per packet instructions (only a few seconds)
2. Add the shredded beef, top with the salsa and enjoy!

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