Stir everything to combine and nestle in the seared beef brisket and any juices.

Test for seasoning and add any salt and pepper, if needed.

Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.

To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.

Sear the beef on all sides and remove to a plate to rest for a minute.

Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.

To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.

Next thing I know, I’m googling the recipe, printing it out and adding the ingredients to the grocery list. Now – y’all know I love to break out the slow cooker whenever possible and this recipe seemed simple enough. Anywhoo – this week they were talking about one pot meals and Marcela demo’d this amazing Slow Cooker Beef Brisket recipe known as Machaca. Sous Pug was transfixed one day when Katie Lee brought her pug on the show. For those that haven’t watched the show, it’s Sunny Anderson, Marcela Vallalodid, Katie Lee, Geoffrey Zakarian and Jeff Mauro talking, cooking and spotlighting all things food.

I have to tell you – I was hooked since the premiere. On Saturdays, I plot out the recipes for the week while I watch Food Network’s latest show, The Kitchen. Thank you for supporting Cooking In Stilettos.ĭo you ever see a recipe that you just HAVE to make? This Machaca here – it has haunted me since Saturday.Įvery weekend I have a routine. Packed with flavor and a hint of spice, this fork tender Mexican beef brisket will be a family favorite!ĭisclosure: This post may contain affiliate links to products I trust and adore in my kitchen. For dinner or for Cinco de Mayo, make this Mexican classic – Machaca aka Slow Cooker Beef Brisket.

Machacha plate