If you know me, you know that my crockpot is a staple in the kitchen. Especially in this Texas heat, I use it as a way to make delicious meals without the stove top heating the kitchen! Crockpots are truly a game changer… just combine your ingredients and let the appliance do the work. Throughout the years I’ve created a multitude of crockpot recipes… However, this beef brisket recipe is one of my favorites. I developed this recipe for Beef Loving Texans years ago and trust me when I say I’ve made it hundreds of times… a tried and true staple! I have updated this recipe with a few tweaks to make the prep easier with the same fabulous results! The flavor added from the sofrito is truly impeccable. If I don’t have time to make my own sofrito from scratch, I’ll use a pre-made option and it tastes just as good. This recipe is made with just 7 ingredients and is a staple for busy weeknights. Prepare it in the morning and voila, it’s ready to serve for dinner!
You can serve the brisket in so many different ways… I love serving tacos (especially breakfast tacos), lettuce wraps, and as a slider! Let me know your favorite version. Leftovers are even better and this recipe freezes well.
- 3 lbs Brisket Flat
- 2 tbsp salt
- 2 tbsp freshly ground black pepper
- 1 tbsp ground chili power
- 4 cloves garlic minced
- 12 oz jar tomato Sofrito
- ½ cup water
- Season brisket on both sides with salt, pepper and chili powder.
- Place brisket fat side up in a crockpot. Top with minced garlic. Pour sofrito and water over brisket. Cover and cook on LOW 9-10 hours or according to your appliance manufacturer's instructions. Brisket should be fork-tender. Shred brisket with two forks mixing with the cooking sauce. Serve.
~My favorite sofrito is Goya Sofrito. LOVE!!
~I prefer using a crockpot but have had wonderful results using a pressure cooker, Instant Pot, or in a Dutch Oven stovetop or in the oven.
~The brisket is a beef cut that requires low heat and a longer cooking time to ensure tenderness.
~This recipe is so fabulous made into sliders, on top of a baked potato, wrap, taco, enchiladas, for breakfast with eggs. The options are endless.