Savory Slow Cooker Braised Brisket Machaca Recipe for Bliss

Crafting a slow cooker braised brisket machaca promises a flavor adventure that will transport you straight to the heart of mexican cuisine.

Tender meat becomes the star of this incredible dish, melting with rich spices and deep, complex notes.

Slow cooking transforms humble ingredients into a spectacular meal that feels like a culinary celebration.

Regional traditions blend seamlessly with modern kitchen techniques, creating something truly magical on your plate.

Shredded beef develops an intensity that makes every bite memorable and satisfying.

Hearty and comforting, this recipe connects you to generations of cooking wisdom passed down through families.

Jump into this delicious journey and let the aromas guide you toward an unforgettable dining experience.

Store and Reheat Slow Cooker Brisket Machaca the Right Way

• Refrigerator Storage: Transfer cooled brisket with its cooking liquid to an airtight container. Seal tightly and store in the refrigerator for up to 4 days. Keep sauce with meat to maintain moisture and flavor.
• Freezer Storage: Pack brisket in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Label with date and contents. Freeze for up to 3 months for best quality.
• Microwave Reheating: Place brisket in a microwave-safe dish. Add a splash of beef broth to prevent drying. Cover with a damp paper towel. Heat in 30-second intervals, stirring between each, until warmed through.
• Stovetop Reheating: Warm brisket in a skillet over medium-low heat.

Quick Answers for Slow Cooker Brisket Machaca Fans

• What makes machaca different from regular shredded beef?

Machaca is a traditional Mexican technique of drying and shredding beef, originally created as a preservation method. This recipe uses a slow cooker to create tender, flavorful meat with authentic Mexican seasoning techniques.

• Can I use a different cut of meat for this recipe?

While brisket is traditional, you can substitute chuck roast or bottom round. These cuts have similar fat content and will become tender when slow-cooked, maintaining the recipe’s authentic texture.

• Is this recipe spicy?

The recipe includes serrano chile and additional chiles, which provide moderate heat. You can reduce or remove the chiles to make it milder, or add more for extra spiciness depending on your preference.

What’s So Good About Slow Cooker Braised Brisket Machaca

• Master Flavor Infusion: Overnight marinating transforms ordinary brisket into a tantalizing Mexican-inspired dish packed with zesty lime, spicy serrano, and aromatic garlic notes.
• Hands-Off Cooking Magic: Slow cooker method allows you to set and forget, delivering tender, mouthwatering meat without constant monitoring or complex cooking techniques.
• Versatile Meal Solution: Shredded brisket works perfectly for tostadas, tacos, burritos, or as a standalone protein, making it an adaptable crowd-pleaser for multiple meal styles.
• Crowd-Pleasing Comfort: Rich, robust flavors and fall-apart meat texture guarantee a satisfying meal that appeals to both adults and children, ideal for family gatherings or casual weekend dinners.

All the Ingredients for Slow Cooker Brisket Machaca

• Brisket: A flavorful, tough cut of beef that becomes tender and juicy when slow-cooked.

• Lime Juice, Maggi Sauce: Adds tangy and savory depth to the meat's flavor.
• Garlic, Serrano Chile: Provides aromatic and spicy notes to the marinade.
• Salt, Pepper: Essential seasonings that enhance the overall taste.
• Olive Oil: Helps blend marinade ingredients and adds richness.

• Onion, Bell Pepper: Aromatic vegetables that provide sweetness and texture.
• Beef Broth: Adds moisture and deepens the meat's savory flavor.
• Oregano, Garlic, Chiles: Herbs and spices that create a complex, robust taste profile.
• Diced Tomatoes: Contributes acidity and helps tenderize the meat.

• Lettuce, Avocado, Salsa, Crema, Queso Fresco, Lime: Fresh ingredients that add color, texture, and brightness to the final dish.

How to Make Slow Cooker Brisket Machaca Like a Pro

Step 1: Prepare Zesty Marinade

Whisk together lime juice, Maggi sauce, minced garlic, finely chopped serrano chile, salt, and black pepper in a bowl. Slowly drizzle olive oil while continuously whisking to create a smooth marinade.

Place the brisket in a large resealable plastic bag and pour the marinade over the meat. Seal and refrigerate overnight to allow deep flavor penetration.

Step 2: Bring Meat to Room Temperature

Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes. Discard the used marinade completely.

Step 3: Build Flavor Base in Slow Cooker

• Vegetable oil
• Diced onion
• Beef broth
• Chopped bell pepper
• Dried oregano
• Minced garlic
• Chopped chiles
• Diced tomatoes

Pour oil into the slow cooker and add all ingredients. Stir thoroughly to combine.

Gently place the brisket into the mixture, ensuring it’s partially submerged.

Step 4: Slow Cook to Tenderness

Cover the slow cooker and set to medium-high heat.

Cook for 5 hours or until the meat becomes incredibly tender and easily pulls apart with a fork.

Step 5: Shred and Absorb Flavors

Carefully remove the brisket from the slow cooker.

Let it cool slightly, then use two forks to shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker and let it simmer in the sauce for an additional 10 minutes to enhance flavor absorption.

Step 6: Create Delicious Tostadas

• Shredded lettuce
• Sliced avocado
• Fresh salsa
• Mexican crema
• Crumbled queso fresco
• Fresh lime wedges

Helpful Tips for Cooking Brisket Machaca in the Slow Cooker

• Chill the brisket overnight in the marinade to maximize flavor penetration and tenderize the meat effectively.
• Choose fatty brisket cuts for more succulent and flavorful results, ensuring the meat stays moist during slow cooking.
• Pat the meat dry before cooking to help develop a better sear and prevent excess liquid in the slow cooker.
• Let the brisket rest for 10-15 minutes after shredding to allow it to absorb additional cooking liquid and enhance overall taste.
• For gluten-free option, replace Maggi sauce with tamari or coconut aminos and use gluten-free tostadas or serve over rice.

Fun Ideas to Customize Your Brisket Machaca

• Spicy Green Chile Brisket: Replace serrano chiles with roasted Hatch green chiles for a New Mexico-inspired flavor profile. Add cumin and cilantro for extra southwestern depth.
• Smoky Chipotle Brisket: Incorporate chipotle peppers in adobo sauce for a rich, smoky undertone. Swap bell peppers for roasted poblano peppers to enhance the smokiness.
• Caribbean Jerk Brisket: Substitute Maggi sauce with Caribbean jerk seasoning. Include allspice, thyme, and a splash of rum for a tropical Caribbean twist. Top with grilled pineapple salsa.
• Mexican Coffee-Rubbed Brisket: Create a dry rub using ground coffee, ancho chile powder, brown sugar, and smoked paprika.

What to Serve with Braised Brisket Machaca

• Spice Up Your Sip: Pair bold Mexican beer like Modelo Negra or Dos Equis Amber with this rich brisket machaca to complement the deep, smoky flavors.
• Citrus-Infused Refreshment: Create a zesty cucumber-lime agua fresca that cuts through the meat's richness and matches the recipe's bright marinade notes.
• Wine Lover's Delight: Choose a medium-bodied red like Tempranillo or Malbec, which provides enough structure to stand up to the brisket's intense spices and tender texture.
• Cocktail Companion: Mix a classic paloma with tequila, grapefruit soda, and a lime wedge to echo the recipe's citrusy undertones and provide a refreshing contrast.

Slow Cooker Braised Brisket Machaca Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

• Total Time: 29 hours 10 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Savory slow cooker braised brisket machaca delivers authentic Mexican flavors with minimal effort. Tender shredded beef promises a delicious meal that satisfies hunger and delights taste buds in one hearty dish you’ll crave again.

---

Ingredients

Scale 1x2x3x

Meat:

• 1 3-4 pound beef brisket, trimmed and cut into 3 pieces
• 1.5 pounds shredded brisket (about 3.5 cups)

Marinade and Seasoning Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons Maggi sauce or 1 tablespoon soy sauce + 1 tablespoon Worcestershire sauce
• 3 garlic cloves, minced
• 1 serrano chile, stemmed, seeded, and minced
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper

Vegetables and Liquid Ingredients:

• 1 1/2 cups diced onion (1 large onion)
• 1 cup beef broth
• 1 cup diced red bell pepper (1 large pepper)
• 2 serrano chiles, stemmed, seeded, and minced
• 1 28-ounce can diced tomatoes with juice
• 1/2 cup olive oil
• 3 tablespoons vegetable or olive oil

Tostada Toppings:

• 8 4-inch crisp corn tostada shells
• 1 cup shredded iceberg lettuce
• 1 avocado, diced
• 1 cup fresh tomato salsa
• 1/2 cup Mexican crema or sour cream
• 4 ounces queso fresco, crumbled
• Lime wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a zesty marinade by combining tangy lime juice, savory Maggi sauce, minced garlic, finely chopped serrano chile, salt, and pepper. Gradually incorporate olive oil to create a harmonious blend.
2. Submerge the brisket in the marinade inside a large zip-lock bag, ensuring complete coverage. Refrigerate overnight to allow deep flavor penetration.
3. Remove brisket from the marinade and let it rest at room temperature for 30 minutes. Discard the used marinade.
4. In a slow cooker, create a flavor base by layering diced onions, aromatic garlic, chopped bell peppers, dried oregano, whole chiles, and diced tomatoes. Pour in beef broth to create a rich liquid foundation.
5. Gently nestle the brisket into the vegetable and broth mixture, ensuring it’s partially submerged.
6. Set the slow cooker to medium-high heat and cook for 5-6 hours until the meat becomes incredibly tender and easily pulls apart with a fork.
7. Carefully remove the brisket and allow it to cool slightly. Using two forks, shred the meat into roughly 2-inch pieces.
8. Return the shredded meat to the slow cooker liquid, allowing it to simmer and absorb additional flavors for 10-15 minutes.
9. For serving, arrange the succulent machaca on crisp tostadas. Garnish with fresh lettuce, creamy avocado slices, zesty salsa, drizzled crema, crumbled queso fresco, and a squeeze of fresh lime.

Notes

• Customize heat levels by adjusting serrano chile quantity for personal spice tolerance.
• Swap beef brisket with plant-based alternatives like jackfruit or seitan for vegetarian versions.
• Use gluten-free Maggi sauce or coconut aminos to accommodate gluten-sensitive diets.
• Allow extra marinating time for deeper flavor penetration, preferably 12-24 hours for tender, rich results.

• Prep Time: 24 hours
• Cook Time: 5 hours 10 minutes
• Category: Dinner, Lunch, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg