Do you ever see a recipe that you just HAVE to make? This Machaca here – it has haunted me since Saturday.
Every weekend I have a routine. On Saturdays, I plot out the recipes for the week while I watch Food Network’s latest show, The Kitchen. I have to tell you – I was hooked since the premiere. For those that haven’t watched the show, it’s Sunny Anderson, Marcela Vallalodid, Katie Lee, Geoffrey Zakarian and Jeff Mauro talking, cooking and spotlighting all things food. Even the Jr. Sous Pug was transfixed one day when Katie Lee brought her pug on the show. Anywhoo – this week they were talking about one pot meals and Marcela demo’d this amazing Slow Cooker Beef Brisket recipe known as Machaca. Now – y’all know I love to break out the slow cooker whenever possible and this recipe seemed simple enough. Next thing I know, I’m googling the recipe, printing it out and adding the ingredients to the grocery list.
Now – I have to tell you a couple things. First of all, this may be a set it and forget it recipe but it does need a bit of planning. You need an overnight marinade followed by a quick sear on the stovetop and then nestling in the slow cooker for a long day’s nap. Secondly, while I do like a touch of heat, I am a spice WUSS so when Marcela broke out the serrano chiles, I decided that I’d go with the jalapeno action instead. I loved how the brisket essentially made its own warm salsa of sorts and the leftovers – let’s just say I have burritos on the menu for lunch, some Machaca Mac ‘n Cheese and perhaps some Machaca Quesadillas planned for the next couple of days while we face yet another snowmaggedon.
So – if you are looking for a bit of culinary inspiration – you might want to check out The Kitchen – who knows what recipes you might find. If you love brisket and Mexican flavors – you will definitely want to make this recipe.
On to the recipe:
Gather your ingredients
Time to come out of the marinade
Nestle into the tomatoes, onions and peppers
To quote Sunny Anderson – “Fork Tenda!”
Viola – now – this, my friends, is beef brisket goodness!
Recipe slightly adapted from Marcela Valladolid
This Machaca takes beef brisket to new heights. Marinated and then slow cooked in the slow cooker, this fork tender brisket will be a new family favorite and couldn't be easier to make!
9 hrPrep Time
9 hrCook Time
18 hrTotal Time
- 1/4 cup of fresh lime juice
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- 3 cloves of garlic, minced
- 1 jalapeno, minced with seeds removed (if you are a wuss like me)
- Salt and freshly ground black pepper
- 1/2 cup of olive oil
- 3 lbs. of beef brisket, cut into two pieces
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 large red bell peppers, diced
- 1/2 teaspoon of dried oregano
- 3 cloves of garlic, minced
- 1 – 2 jalapenos, minced (with seeds removed – see wuss note above!)
- One 28-ounce can of fire roasted diced tomatoes with their juice
- 2/3 cup of beef broth
- In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
- Add a pinch of salt and about 8 grinds of black pepper.
- Whisk in the olive oil.
- To a large plastic bag, add the beef brisket.
- Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
- Let the beef marinate for about 8 hours or overnight in the fridge.
- To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil. Let heat over medium high heat.
- Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
- Sear the beef on all sides and remove to a plate to rest for a minute.
- To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
- Stir to combine.
- Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
- Test for seasoning and add any salt and pepper, if needed
- Stir everything to combine and nestle in the seared beef brisket and any juices.
- Pour over the beef broth, making sure it doesn’t come over the top of the beef.
- Set the slow cooker to low and cook for about 8 1/2 hours.
- Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
- Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
- Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
- Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
You may also like -
Share the love
Get free updates