Slow cooker Mexican beef recipe

Step 1

Place brown onion in the base of a slow cooker. In a small bowl, combine garlic powder, cumin, paprika, cayenne, oregano and salt. Rub liberally over brisket.

Step 2

Heat oil in a large frypan and brown brisket well on both sides. Transfer to slow cooker.

Step 3

Combine tomato paste, brown sugar, lime juice, stock and smoked paprika in a jug and pour over beef. Cover and cook on high for 8 hours.

Step 4

Remove beef from slow cooker and allow to cool enough to handle. Shred meat with two forks, discarding any fatty pieces as you go. Return to slow cooker and stir through the cooking sauce. (See note about sauce below).

Step 5

Serve warm with rice and salad, or in tacos or nachos, or on burgers.