Crockpot Brisket Tacos

Easy and Melt in your mouth brisket!

Grassfed Beef Brisket Tacos

Let’s face it, life is busy. You want to serve something different and interesting for your Christmas or New Year’s party, but really don’t have time to make something complicated nor the time to pour through food magazines to figure it out. Okay, I will let you in on a secret…serve this dish and people will be talking about it for months to come and they will think you spent hours making it! Part of the charm of this dish is that it is made in the crockpot. I know what some of you might be thinking – brisket cooked in a crockpot!? Yes, you diehard BBQers, not everyone has a smoker. A crockpot is easy and keeps the brisket moist.

I have served this dish for my last couple of parties as well as at a catered event for one hundred women farmers and for a cooking workshop and everyone loved it every time. For a low carb version, you can serve the brisket in a cabbage wrap. It is crunchy and different than the typical tortilla wrap. Choose grass-fed, pasture raised brisket for the healthiest option and to get your Omega-3’s over grain fed, feedlot beef. If you don’t have the budget or access to brisket, you can use shoulder or chuck roast.

Crockpot Brisket Tacos
Serves: 6-10
  • 3-5 pounds grass fed beef brisket (plan on ½lb. per person before cooked)
  • 1 rough chopped onion
  • 6-8 diced cloves of garlic
  • 1 bottle of your favorite beer (optional)
  • 2 cups beef broth – ideally homemade and/or organic
Spice rub
  • 2 tablespoons good salt
  • 2 tablespoons freshly ground cumin
  • 2 tablespoons freshly ground coriander
  • 1 tablespoon ground turmeric
  • 2 tablespoons chili powder or a powder of your favorite chili (chipotle or ancho is great) or 4-5 ancho chilis
  1. Mix all spices together into spice rub and rub all over meat.
  2. Place brisket in crock pot and place onions and garlic around brisket.
  3. Add broth and beer.
  4. Set on low to cook and cook for about 4-6 hours or until it is falling apart tender. Do not overcook or you will lose the flavor.
  5. Once tender, remove from crock pot and slice against the grain on a cutting board.
  6. Place back inside crock pot to keep warm and in juices.
  7. Serve in corn or flour tortillas or in cabbage wraps. Napa cabbage works the best. Serve with taco fixins’ such as sour cream, salsa, cilantro, guacamole and shredded raw cheddar. Beans and winter squash soup also make a great addition to this dish.
  8. Enjoy!



  1. Jessi Cross says

    seems like a lot of liquid to put into a slow cooker – since condensation is formed inside as it cooks…
    how wet is the end result?


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