Hibiscus Slow Cooker Brisket
Slow-cooked Brisket simmered with tangy hibiscus, piloncillo and warm spices until fork-tender. Shred and tuck into warm tortillas with diced tomato and onion for a bright, comforting Texas-style meal.
Recipe Courtesy Of:
Cook Time: 10 hrs
Servings: 12
Ingredients: 15
Ingredients
Optional ingredients
Preparation
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Step 1
Heat oil in a large skillet over MEDIUM-HIGH heat. Add the onions, garlic, and hibiscus. Sauté, stirring often until onions softened, about 5 minutes.
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Step 2
Add cumin, oregano, piloncillo, and tomato paste, stir and continue to sauté another 2 minutes. Add beef broth, stir, reduce heat and simmer for 5 minutes. Remove from heat, allow to cool for 10 minutes.
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Step 3
Pat Brisket dry with paper towels. Liberally season with salt and pepper. Place in a slow cooker fat cap side up. Carefully pour or ladle onion and hibiscus mixture over Brisket.
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Step 4
Cover and cook on LOW for 9-10 hours, or overnight. Brisket is done when it is fork tender and easily shreds when pulled.
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Step 5
Carefully remove Brisket from slow cooker, place on cutting board. Slice brisket in half then shred both pieces with two forks.
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Step 6
Return to the slow cooker, stir into sauce. The cooked onion-hibiscus is edible.
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Step 7
Serve in warm tortillas with diced tomato, onion, and salsa.
Nutrition Information
470 Calories
12g SAT FAT
32g PROTEIN
6 mg IRON
7.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 470 Calories; 272 Calories from fat; 30.2 g Total Fat (12 g Saturated Fat; 13.4 g Monounsaturated Fat); 114.3 mg Cholesterol; 546 mg Sodium; 15.8 g Total Carbohydrate; 1 g Dietary Fiber; 32.2 g Protein; 6 mg Iron; 430 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 10 mg Niacin (NE); 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.1 mg Zinc; 28.2 mcg Selenium; 122.1 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Selenium, Zinc and Choline. It is a good source of Riboflavin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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