Hello friends!

I have another Clean Eating Magazine Recipe to share with you all, this was soooo good!  This recipe makes enough for 8 servings, 2 tacos each.

Brisket

• 3 lb Beef Brisket
• 8 oz can diced tomatoes
• 1 jalapeno (seeded) *recipe called for chilies but I could not find them, so I used the jalapeno instead
• 1 large onion (sliced)
• 3 gloves garlic (minced)

Tangy Chimichurri Zucchini 

• 2 cups fresh cilantro
  
• 1 cup fresh parsley
• 1/2 cup red wine vinegar (I ran out of red wine vinegar, so I used 1/4 cup red wine vinegar and 1/4 cup water)
• 1 garlic clove
• 1 jalapeno (seeded)

1. Sear the brisket in a large skillet until brown, remove and put aside.
2. Saute onion and garlic until brown
3. Add tomatoes and jalapeno to slow cooker along with sauteed onion/garlic mixture.
4. Nestle brisket on top of mixture.  Set to High and cook for 6 hours.
5. In a blender (or magic bullet) puree the cilantro, parsley, red wine vinegar, garlic and jalapeno. Refrigerate until needed.
6. Then assemble your tacos!

Honestly I was nervous about this recipe because I thought the brisket would be too tough and dry, but nope, in fact there was a bit too much liquid left in the slow cooker, so next time I might reduce the amount of red wine vinegar.

Let me know if you try it!

Cheers!