Slow Cooker Beef Brisket
- 2 medium onions, thinly slicked
- 2 celery stalks, thinly slicked
- 2 cloves garlic, pressed
- 2-3# beef brisket
- 2 tsp sea salt
- 11 ½ tsp ground chipotle powder
- 1 large handful of fresh cilantro
Place onions, celery, and garlic in a 6-qt slow cooker. Cut brisket into 3-inch pieces. Rub brisket evenly with sea salt and chipotle powder and place on top of the veggies in slow cooker. Top with cilantro whole with stems- don’t chop). Cover and cook on high for 6-8 hours until meat shreds easily with a fork. Store the excess in the freezer for another meal.
Tossed Salad with Chili Lime Vinaigrette
- 2 TB lime juice
- Sea salt
- Pepper
- ½ tsp chili powder
- 2 TB olive oil
- Chopped cilantro (optional)
Tostadas
- Refried beans (warmed)
- Slow cooker beef brisket (see recipe)
- Tossed salad with chili lime vinaigrette (see recipe)
Spread a thick layer of refried beans on a tostada or gra
in-free tortilla, add a layer of meat, top with tossed salad and whatever other taco fixings sound good!
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