This recipe can be used as a sandwich filling, for tacos, burritos, enchiladas, and even as an appetizer dip. It’s versatile! This picture shows it served over gnocchi!!Ingredients:
- 2 lb. fresh beef brisket
- 1 Tbsp. olive oil
- 10 oz. can condensed beef broth
- 2 cloves garlic, minced
- 1 onion, chopped, if desired
- 1/2 tsp. salt
- 1/4 tsp. pepper
Preparation:
Trim excess fat from beef. Heat oil in 10″ skillet over medium heat. Cook beef for 10 minutes, turning frequently, to brown all sides.Place beef in 3-1/2 to 6-quart slow cooker. Pour remaining ingredients over beef. cover and cook on low heat setting for 8-10 hours, until beef is tender.
Remove beef from crockpot and shred, using two forks. Skim fat from juices in crockpot, and add beef. Keep on low setting until ready to serve, and while serving too. Serves 10-12
