Simple Slow-Cooker Brisket & Hearty Brisket Tacos

I’m a big time brisket fan. It started out as one of our traditional Jewish holiday menu items for my family, and has slowly evolved into a meal that I love to throw in my crock-pot anytime of year. Plus, it makes really, really awesome tacos, and fabulous breakfast when paired with eggs!

Hanukkah is approaching and whether you eat brisket on this holiday or not, or whether you celebrate or not, I thought it would be the perfect time to share with you my super simple, super flavorful brisket recipe! 
Simple Slow-Cooker Brisket & Hearty Brisket Tacos

The brisket is… juicy, flavorful, and melts in your mouth! 

Simple Slow-Cooker Brisket & Hearty Brisket TacosSimple Slow-Cooker Brisket & Hearty Brisket Tacos

Simple Slow-Cooker Brisket & Hearty Brisket Tacos
Serves 4
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Print
Prep Time
10 min
Cook Time
6 min
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 min
Total Time
6 hr 10 min
Ingredients
  1. 2 lb. grass-fed brisket
  2. 1 large onion, slice
  3. 4 garlic cloves, minced
  4. 1 cup organic beef broth
  5. 1/4 cup Muir Glen Organics Ketchup
  6. 1 tbsp coconut sugar
  7. 1/2 tsp sea salt
  8. 1/2 tsp pepper
Instructions
  1. Remove meat from the refrigerator and let sit for 10-20 minutes
  2. Season lightly with salt and pepper
  3. In a skillet heat 1 tbsp oil of choice and brown each side of the brisket for 2-3 minutes
  4. While Cooking, slice onions and mince garlic and line the crock-pot with the two
  5. Remove brisket and place on top of the bed of onions and garlic
  6. In a bowl whisk together coconut sugar, ketchup, beef broth, salt and pepper
  7. Pour over the brisket and set on low for 6-8 hours
  8. Once done, remove and shred the brisket
  9. Make a batch of taco shells and stuff with your favorite add-ins*
Notes
  1. *Add-ins: I made mine winter festive with butternut squash puree, roasted butternut squash, peas, and cranberries, and roasted carrots
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Simple Slow-Cooker Brisket & Hearty Brisket TacosSimple Slow-Cooker Brisket & Hearty Brisket Tacos

Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible! 

 Are you a brisket fan? What is your favorite type of meat?

Simple Slow-Cooker Brisket & Hearty Brisket Tacos

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

Ingredients

  • 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

Directions

  • 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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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    One-Pan Fiesta Chicken and Sausage

    I can’t believe September is here. It’s always a big month for me. The start of the new school year, the transition into the fall, my birthday, and the Jewish Holidays where my family gets together. A big month, indeed.

    While the Fall transition into pumpkin and apple recipes is slowly creeping, the tomatoes are still growing, the basil and cucumbers taking over, and the fact that it’s still 80+ degrees here is keeping me grounded for a few more weeks. I just can’t force it… yet. What I CAN definitely do though is bring some one-pan, crock-pot, and 20-minute meals to the blog to help with this busy back-to-school month!onepanfiestachicken

     

    This dish is a huge favorite. It’s super simple and so flavorful. You need: one pan and 20 minutes! Easy as that.


    onepanfiestachicken7

     

    onepanfiestachicken2

    One-Pan Chicken and Sausage Fiesta

    Prep Time 5 min Cook Time 20 min Total Time 0:25 Serves 2

    Ingredients

    • 1 lb. organic chicken breast, cut into small cubes
    • 2 organic chicken sausages (I use spicy)
    • 1 onion, sliced
    • 1 garlic clove, sliced
    • 1 tbsp extra-virgin olive oil
    • 1 8 oz. jar Muir Glen Medium Salsa
    • 1 15 oz. can black beans, rinsed and drained
    • 1 cup organic non-GMO corn
    • Dash Himalyan sea salt

    Directions

    • Heat oil and garlic in a pan
    • Add onions and corn and sauté
    • Add in your chicken and sausage and cook until chicken is cooked through
    • Add in salsa and black beans and let simmer for 5-7 minutes
    • Add sea salt and any other spices you desire
    • Serve hot
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    onepanfiestachicken3

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!


    One-pan, crock-pot, or 20-minute meals- Which do you prefer?

    Tomato Jalapeño Salmon Burgers

    Since we moved into our home in June, and now have a porch with a nice grill on it, you can bet I’ll be out there grilling as long as I can. I’ll likely get a heat lamp to extend the season, that’s for sure. I love all burgers, but especially Salmon burgers. They are packed with nutrients, and you can customize the flavors in totally different ways. Since my trip to the Muir Glen Farms I am even more into tomatoes then before, and these burgers give just a touch of that delicious flavor.

    Tomato Jalapeño Salmon Burgers

    These burgers have just the right amount of flavor. They are bursting with scallions, jalapeños, and fresh garlic- and go fantastic with some homemade guacamole and fixins’, if you ask me!

    Tomato Jalapeño Salmon Burgers

    Tomato Jalapeño Salmon Burgers

     

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    Tomato Jalapeño Salmon Burgers

    Prep Time 8 min Cook Time 10 min Total Time 0:18 Yields 4

    Ingredients

    Toppings of choice

    • Homemade guacamole
    • Roasted red peppers
    • Lettuce
    • Tomato
    • Onion
    • Scallions

    Directions

    Recipe Notes

    1. *Cooking time will vary based on thickness of burgers
    2. The addition of sun dried tomatoes in these burgers would be fantastic
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Stuffed Zucchini Boats

    All things Italian-style are right up my alley. Bolognese, {zucchini} linguine, you name it. One hard transition for me when removing gluten and dairy from my diet was not being able to eat those hearty pasta dishes that I always loved. That was one of the big reasons I started and developed Lexi’s Clean Kitchen, to make those dishes you thought you could no longer eat, possible (and healthy)!
    Stuffed Zucchini Boats

    We loved these stuffed zucchinis because they are fun and easy to eat, yet hearty, filling, and delicious. I also love how you can get the zucchini as soft or as firm as you desire!

    Stuffed Zucchini BoatsStuffed Zucchini Boats

    These zucchini boats are…

    Soft but firm, packed with hearty Italian flavor, comforting, flavorful, and easy to eat!

    Stuffed Zucchini Boats
    Serves 8
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Ingredients
    1. 4 large organic zucchinis, sliced in half down the middle
    2. 1 lb. grass-fed beef
    3. 1 tbsp extra-virgin olive oil
    4. 2 large organic carrots, chopped
    5. 1 cup frozen or fresh peas
    6. 1 white onion, chopped
    7. 1 clove garlic, crushed
    8. 1 15 oz. can Muir Glen Organic Tomato Sauce
    9. 1 6 oz. can Muir Glen Organic Tomato Paste
    10. Himalayan sea salt, to taste
    11. 1 tsp garlic granules
    12. 1/2 tsp red pepper flakes, more or less as desired
    13. 1/2 tsp cayenne
    14. Cracked black pepper, to taste
    15. 1 small bunch fresh basil
    16. Optional: 1/3 cup freshly grated parmesan cheese, more as desired
    17. Optional: 1/2 cup portobello mushrooms, chopped
    18. Optional: 1 cup fresh spinach
    Instructions
    1. 1. Preheat oven to 375
    2. 2. Clean and cut zucchinis in half down the middle so you have two boats
    3. 3. Using a spoon or a melon baller, scoop out the center (you don't want it too too thin)
    4. 4. Place zucchini on a baking sheet and place in the oven for 10 minutes while preparing your filling
    5. 5. In a large pan heat oil and garlic
    6. 6. Add in onions, carrots, and peas (add in mushrooms if using them); cook for 5 minutes or until veggies are cooked down and soft
    7. 7. Add in meat and cook until brown
    8. 8. Add your tomato sauce, tomato paste, garlic, red pepper, cayenne, basil sea salt, and pepper- mix well to combine (if adding spinach, add it here)
    9. 9. Let the flavors cook together for an additional 5–7 minutes, until mixture thickens, taste and adjust spices as desired
    10. 10. Remove zucchini from the oven and spoon mixture into each boat
    11. 11. Cover each boat filling with parmesan cheese and place back into the oven for 15 minutes, or until zucchini is cooked to your liking
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    Stuffed Zucchini BoatsStuffed Zucchini BoatsWhat is your favorite Italian-style dinner? What dishes do you wish you could eat but aren’t sure how based on a new dietary restriction?

    Stuffed Zucchini Boats

    Prep Time 10 min Cook Time 30 min Total Time 0:40

    Ingredients

    Directions

  • 1. Preheat oven to 375
  • 2. Clean and cut zucchinis in half down the middle so you have two boats
  • 3. Using a spoon or a melon baller, scoop out the center (you don't want it too too thin)
  • 4. Place zucchini on a baking sheet and place in the oven for 10 minutes while preparing your filling
  • 5. In a large pan heat oil and garlic
  • 6. Add in onions, carrots, and peas (add in mushrooms if using them); cook for 5 minutes or until veggies are cooked down and soft
  • 7. Add in meat and cook until brown
  • 8. Add your tomato sauce, tomato paste, garlic, red pepper, cayenne, basil sea salt, and pepper- mix well to combine (if adding spinach, add it here)
  • 9. Let the flavors cook together for an additional 5–7 minutes, until mixture thickens, taste and adjust spices as desired
  • 10. Remove zucchini from the oven and spoon mixture into each boat
  • 11. Cover each boat filling with parmesan cheese and place back into the oven for 15 minutes, or until zucchini is cooked to your liking
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!