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Prepare Beef: Place beef brisket in crockpot with the fat side up.
Add Ingredients: Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves. Pour in the beef broth.
Slow Cook: Cook on LOW for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.
Save Juices: Pour the juices that the brisket was cooking in from the slow cooker into a strainer to strain out all the onions and leaves from the juice. (SAVE the juices)Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat.
Serve: Serve the meat inside of burritos, tacos, or enchiladas. Or enjoy low carb with some grilled vegetables.