For dinner or for Cinco de Mayo, make this Mexican classic – Machaca aka Slow Cooker Beef Brisket. Packed with flavor and a hint of spice, this fork tender Mexican beef brisket will be a family favorite!
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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.
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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!
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