Slow-Cooker Brisket Tacos with Tangy Chimichurri Zucchini

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.


  • 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!


4 thoughts on “Slow-Cooker Brisket Tacos with Tangy Chimichurri Zucchini


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