Best 5 Slow Cooker Braised Brisket Machaca Recipes
Slow-cooker Braised Brisket Machaca: A Culinary Journey into Mexican Flavors
Embark on a tantalizing culinary journey with our delectable Slow-Cooker Braised Brisket Machaca, a dish that encapsulates the vibrant flavors of Mexican cuisine. This mouthwatering recipe transforms humble brisket into a tender, flavorful masterpiece, infused with a symphony of spices and aromatic ingredients. As the brisket braises in its savory broth, it absorbs a rich tapestry of flavors, resulting in a melt-in-your-mouth experience. Alongside the main event, discover a collection of complementary recipes that elevate your dining experience. Craft a refreshing Pico de Gallo, a classic salsa bursting with the vibrant flavors of fresh tomatoes, onions, cilantro, and zesty lime. Elevate your meal with a creamy and tangy Avocado Crema, the perfect complement to the rich brisket. And for a side dish that adds a touch of heat, whip up our flavorful Mexican Rice, a quintessential accompaniment that will leave your taste buds dancing. Dive into this culinary escapade and savor the authentic flavors of Mexico with our Slow-Cooker Braised Brisket Machaca and its accompanying recipes.
BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
SLOW COOKER BEEF MACHACA
This crockpot Beef Machaca is packed with authentic flavor and easy to make. Use it for tacos, burritos, bowls, with eggs for huevos con machaca, and more.
Provided by Kristen McCaffrey
Categories Dinner
Time 8h10m
Yield 8
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper and place into the slow cooker.
- In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
- Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.
Nutrition Facts : ServingSize 2/3 cup (268g), Calories 247 cal, Carbohydrate 6 g, Fat 6 g, Protein 40 g, Fiber 1 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 204 mg, Sugar 3 g
MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN
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
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
Skip the grill and let your slow cooker do all the work on this simple brisket. No charcoal needed!
Provided by Food Network Kitchen
Categories main-dish
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
- Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
- Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
- Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.
SLOW COOKER BEEF BRISKET
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
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
Tips:
- Choose the right cut of brisket. Brisket comes from the lower chest of the cow and is a tough cut of meat. However, it is also very flavorful. When choosing a brisket, look for one that is at least 3 pounds and has a good amount of marbling. The marbling will help to keep the brisket moist as it cooks.
- Trim the brisket. Before you cook the brisket, you need to trim it. This means removing any excess fat from the meat. You can also remove the silver skin, which is a thin membrane that covers the brisket. Trimming the brisket will help it to cook more evenly.
- Season the brisket. Once the brisket is trimmed, you need to season it. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, and paprika. You can also add a rub to the brisket. A rub is a mixture of spices and herbs that is rubbed into the meat. Rubs can help to add flavor and moisture to the brisket.
- Cook the brisket in a slow cooker. The best way to cook a brisket is in a slow cooker. This will allow the brisket to cook slowly and evenly. You can cook the brisket on low for 8-10 hours or on high for 4-6 hours.
- Let the brisket rest before slicing. Once the brisket is cooked, you need to let it rest before slicing. This will allow the juices to redistribute throughout the meat. Let the brisket rest for at least 30 minutes before slicing.
Conclusion:
Slow cooker braised brisket machaca is a delicious and easy-to-make dish. It is perfect for a weeknight meal or a special occasion. The brisket is cooked in a slow cooker with a variety of spices and herbs, which makes it very flavorful. The machaca is made with shredded brisket, which is then cooked with eggs and vegetables. The result is a delicious and hearty dish that is sure to please everyone at the table.
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