Place bacon and onion in a slow cooker. Stir
together salt and pepper; sprinkle over all
slides of brisket. Place in slow cooker.
Process broth and next 7 ingredients in a
blender for 30 sec or until smooth. Pour
mixture over brisket.
Cover and cook on LOW for at least 7 hours.
Transfer brisket to a plate. Cover with aluminum
foil to keep warm
Strain sauce into saucepan and cook over med high
heat until reduced to 1/3 cup. Stir in vinegar.
Coarsely chop brisket.
Crunchy summer salsa- chop 1 cup peaches, 1/2 cup
cucumber, 1 jalapeno (seeded), 1 minced garlic
clove, 3T fresh cilantro, 2 T lime juice and 1/2
tsp kosher salt.
Originally Submitted
7/5/2015
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