Southwestern Recipes
Slow Cooker Brisket Sofrito
Slow Cooker Brisket Sofrito is an excellent filling for corn or flour tortillas.
Yield: 6 to 8 servings
Ingredients
- 1 (3 pound) brisket
- 2 teaspoons salt, + extra after cooking
- 2 teaspoons freshly ground pepper, + extra after cooking
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 (12 ounce) jar tomato Sofrito
- 1 teaspoon ground chipotle chili (or more for an extra kick)
Instructions
- Season brisket on both sides with salt and pepper.
- Place onion and garlic in a 3 1/2 to 5 quart slow cooker. Place brisket on onions and garlic, fat side up. Pour Sofrito over brisket and sprinkle chipotle chili over sauce. Cover and cook on LOW for 9 to 10 hours or until brisket is fork tender.
- Carefully remove brisket from cooker with as little sauce as possible. Place on cutting board and cut into three pieces cross grain. Shred beef with two forks and return to cooker. Stir into sauce and season with salt and pepper (and a little more chipotle seasoning if you like it spicy).
- Serve with tortillas and other desired toppings.
Nutrition
Per serving: 530 calories; 23g fat (5g saturated fat; 0g trans fat); 195mg cholesterol; 1340mg sodium; 5g carbohydrate; 1g fiber; 0 g sugar; 71g protein; 2% vitamin A; 6% calcium; 20% vitamin C; 35% iron
Attribution
Recipe and photo used with permission from:
Texas Beef Council