This flavorful dish is deliciously seasoned and cooked low and slow until the beef is perfectly tender. Layer it with all your favorite toppings for a crave-worthy, 2 thumbs up dinner! Perfect for Taco Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday and even Monday!
1 tablespoon finely chopped fresh oregano
1 tablespoon dark brown sugar
2 tablespoons olive oil
1 tablespoon minced chipotle chilies in adobo sauce (certified gluten-free if necessary)
1 tablespoon adobo sauce (certified gluten-free if necessary)
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, grated
1 pound trimmed beef brisket
2 medium tomatoes, chopped (about 2 cups)
1/2 medium onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 medium jalapeño pepper, seeded and chopped
Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine.
Rub mixture onto brisket.
Arrange tomatoes, onion, bell pepper and jalapeño in the bottom of a 6-quart slow cooker.
Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables.
Cover and cook on low for 8 hours.
Remove the brisket from the slow cooker, and shred meat with 2 forks.
Return brisket to cooker, and toss with the vegetables.