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I recently took this dish to a potluck, and guests loved it! The recipe came from my mom, and it tastes equally good with ground beef. —Lynda Zuniga, Crystal City, Texas
This recipe is:
Diabetic Friendly
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 1 sandwich equals 294 calories, 7 g fat (2 g saturated fat), 47 mg cholesterol, 732 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Originally published as Tex-Mex Beef Barbecues in Simple & Delicious July/August 2009, p19
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 04, 2013 by mjlouk
Awesome!! Yummy!!
Reviewed on Oct. 16, 2012 by bheavican
Very easy and very good
Reviewed on Aug. 30, 2012 by jacqnbill
Lynda Zuniga, you mentioned that it was good with ground beef. Can you tell me how much ground beef it used with it?
Reviewed on Aug. 30, 2012 by cbachtel
This is very similar to my shredded pork recipe. I do just cook the pork tenderloin by itself in the crockpot all day, then shred (it is falling apart by then) it in the crockpot, add sauce and cook again all day (or all night) the next day. It is VERY tender that way, but this sounds like it would be a bit easier than making a day ahead.
Reviewed on Aug. 13, 2012 by mamajen0720
From the first time I made this, it was a hit with our family. I have made mine with chuck roast and it has worked just as well as brisket.
Reviewed on Jun. 29, 2010 by slbastress
My entire family loved this recipe!
Reviewed on Apr. 19, 2010 by Ann Lueck
This was very easy to make and tastes great! I froze the leftovers and they tasted great, too. Will definitely make again.
Reviewed on Jan. 08, 2010 by zook
This has become a staple at our house. It is a deliciously different bbq beef sandwich. I follow the recipe pretty much exactly, which is fabulously easy, by the way, except I have my own seasoning blend for chili so I don't use pre-packaged seasonings.My family loves these sandwiches with melted cheese slices. If you don't have buns, just use toasted bread. They are just as good that way, too!!
This has become a staple at our house. It is a deliciously different bbq beef sandwich. I follow the recipe pretty much exactly, which is fabulously easy, by the way, except I have my own seasoning blend for chili so I don't use pre-packaged seasonings.
My family loves these sandwiches with melted cheese slices. If you don't have buns, just use toasted bread. They are just as good that way, too!!
Reviewed on Jul. 19, 2009 by ldkennard
Thank you for this recipe! I cooked my brisket on high for 5 1/2 hours and shredded the beef with no trouble at all. I returned the beef to the crockpot for an additional thirty minutes. This turned out great and is a recipe I will definitely turn to again.
Reviewed on Jul. 13, 2009 by sims1987
I cooked the brisket on high for 6 hours but it would not shred. I ended up slicing it instead. The taste was good..would have preferred the "shredding" but my family still enjoyed.
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