Slow Cooker
Slow Cooker Tex-Mex Beef Brisket
Fresh Orange-Avocado Salad
Ingredients
- 2 Tbsp fresh lime juice
- 2 Tbsp Southwest seasoning
- 1¾ lb beef brisket, trimmed
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 (28-oz) can crushed tomatoes
Instructions
- Rub lime juice all over brisket. Rub seasoning all over brisket.
- Combine onion, garlic, jalapeño pepper and tomatoes; pour half of mixture into a 4-quart slow cooker. Top with brisket and remaining onion mixture.
- Cover and cook on LOW 6 to 7 hours or until brisket is tender.
- Remove brisket; skim fat from sauce.
- Slice brisket against the grain into thin slices. (Reserve half for Green Chile Brisket Lettuce Wraps recipe). Serve remaining brisket with sauce and onions.
Side Dish Ingredients
- 1 Tbsp fresh lime juice
- 1 Tbsp olive oil
- ½ tsp crushed red pepper
- 1 navel orange, peeled and sectioned
- 1 avocado, pitted and diced
Side Dish Instructions
- Whisk together lime juice, oil, and red pepper in a serving bowl.
- Add orange sections to dressing, tossing well. Stir in avocado just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 2 |
Low Carb Meal Plan
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