Brisket Tacos with Tangy 
Chimichurri Zucchini Recipe | Slow-Cooker Recipes - Clean Eating Magazine

Brisket Tacos with Tangy 
Chimichurri Zucchini

The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt-
in-your-mouth tacos serve a crowd and 
can be made ahead – they’re tailor-made for a taco party!
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Brisket Tacos with Tangy Chimichurri Zucchini image

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  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 tsp grape seed oil
  • 3 lb flat-half beef brisket (TIP: Beef brisket is available whole or cut in half, as a flat cut or point cut. Opt for the flat cut as it has the least amount of fat.)
  • 1 large white onion, halved and sliced 
into ¼-inch strips
  • 3 large cloves garlic
  • 1 1/2 cups boxed or jarred 
unsalted chopped or crushed tomatoes 
(TRY: Pomì Chopped Tomatoes)
  • 2 ancho or guajillo chile peppers, 
trimmed and seeded
  • 16 6-inch corn tortillas, warmed

TANGY CHIMICHURRI ZUCCHINI

  • 1 zucchini, sliced into 1⁄8-inch-thick strips
  • 2 cups lightly packed fresh cilantro
  • 1 cup lightly packed fresh parsley
  • 1/2 cup red wine vinegar
  • 1 clove garlic
  • 1 jalapeño chile pepper, stemmed 
and seeded

Preparation

  1. Heat a large skillet on high and brush with oil. Add brisket and sear, turning once, until browned, about 10 minutes. (TIP: If skillet is too small for the entire brisket, cut brisket in half and sear in 2 batches, using half the oil for each batch.) Transfer brisket to a large plate. Add onion to skillet and sauté, stirring often, until onion releases liquid and begins to soften, about 2 minutes. Add 3 cloves garlic and sauté until fragrant, about 30 seconds.
  2. To a 5-qt slow cooker, add tomatoes, chile peppers, 1 cup water and onion-garlic mixture. Nestle brisket in center of slow cooker. Cover and cook on high for 6 hours.
  3. Prepare topping: In a large bowl, add zucchini. To a blender, add cilantro, parsley, vinegar, 1 clove garlic and jalapeño and pulse into a thick sauce. Pour over top of zucchini and toss well to combine. Cover and refrigerate until needed. (MAKE AHEAD: Tangy Chimichurri Zucchini can be made up to 2 days in advance.)
  4. Switch slow cooker to warm setting and carefully uncover. Remove brisket and transfer to a cutting board. Using 2 forks, shred brisket by pulling meat across the grain. Return brisket and any accompanying juices to slow cooker and stir to coat. Spoon brisket-onion mixture into tortillas and top with zucchini mixture, dividing evenly.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 375
  • Carbohydrate Content: 31.5 g
  • Cholesterol Content: 70 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 41 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 148 mg
  • Sugar Content: 3 g
  • Polyunsaturated Fat Content: 1 g