Slow-cooker brisket sofrito by Shalene McNeil

(KLTV/KTRE) - Shalene McNeil with the Texas Beef Council and Beef Loving Texans shares a slow-cooker recipe that is certain to please your family or guests!

Slow Cooker Brisket Sofrito:

3 pounds Flat or Center Cut Brisket

2 teaspoons salt, plus extra after cooking

2 teaspoons freshly ground pepper, plus extra after cooking

1 large onion, sliced

4 cloves garlic, minced

12-ounce jar tomato Sofrito

1 teaspoon ground chipotle chili (or more for an extra kick)

Season brisket on both sides with salt and pepper.

Place onion and garlic in a 3 1/2 to 5 quart slow cooker. Place brisket on onions and garlic, fat side up. Pour Sofrito over brisket and sprinkle chipotle chili over sauce. Cover and cook on low 9-10 hours or until brisket is fork tender.

Carefully remove brisket from cooker with as little sauce as possible. Place on cutting board and cut into three pieces, cross grain. Shred beef with two forks and return to cooker. Stir into sauce and season with salt and pepper (and a little more chipotle seasoning if you like it spicy).

Breakfast Tacos:

Shredded Brisket Sofrito


Toppings (avocado, pico de gallo, black beans, cheese)

Serve with fruit

Lunch Taco Salad:

Shredded Brisket Sofrito

Romaine lettuce

Toppings (sauteed bell peppers, pico de gallo, guacamole, radishes)

Sour cream/dressing of choice

Street Tacos:

Shredded Brisket Sofrito



Queso fresco

Serve with black beans and guacamole