Crowd-pleasing recipe for a vegetarian taco salad – Enjoy!
Photo Credit, Autumn Johnson, The Dublin Patch
1 whole well trimmed beef brisket (3 to 5 lbs)
1 Tablespoon of minced garlic
1 Tablespoon of dijon mustard
1 large onion sliced
1 bottle of chili sauce
12 ounces of dark ale or beef broth
2 Tablespoons of Worcestershire sauce
1 heaping Tablespoon of brown sugar
Place brisket fat side down in slow cooker. Spread garlic over meat. Spread dijon mustard over meat. If the beef brisket came with a seasoning packet, sprinkle over meat. Add a little salt and pepper over meat. Sprinkle sliced onions over meat. Combine chili sauce, worcestershire sauce, broth or beer and sugar in medium bowl and pour over meat. Cook on low for 8-10 hours or on high for 5 hours. The meat should be fork tender and you should be able to shred. Enjoy!
Chef Michele in the February issue of “Fighting Fit” magazine!
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