Simple Slow-Cooker Brisket & Hearty Brisket Tacos

Prep Time 10 min Cook Time 6 min Total Time 0:16


  • 2 lb. grass-fed brisket
  • 1 large onion, slice
  • 4 garlic cloves, minced
  • 1 cup organic beef broth
  • 1/4 cup Muir Glen Organics Ketchup
  • 1 tbsp coconut sugar
  • 1/2 tsp sea salt
  • 1/2 tsp pepper


  • Remove meat from the refrigerator and let sit for 10-20 minutes
  • Season lightly with salt and pepper
  • In a skillet heat 1 tbsp oil of choice and brown each side of the brisket for 2-3 minutes
  • While Cooking, slice onions and mince garlic and line the crock-pot with the two
  • Remove brisket and place on top of the bed of onions and garlic
  • In a bowl whisk together coconut sugar, ketchup, beef broth, salt and pepper
  • Pour over the brisket and set on low for 6-8 hours
  • Once done, remove and shred the brisket
  • Make a batch of taco shells and stuff with your favorite add-ins*
  • Recipe Notes

  • *Add-ins: I made mine winter festive with butternut squash puree, roasted butternut squash, peas, and cranberries, and roasted carrots
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