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Tex-Mex Beef Barbecues Recipe
Tex-Mex Beef Barbecues Recipe photo by Taste of Home
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Tex-Mex Beef Barbecues Recipe

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4.5 11 16
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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
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 14 servings

Ingredients

  • 1 fresh beef brisket (3-1/2 pounds)
  • 1 jar (18 ounces) hickory smoke-flavored barbecue sauce
  • 1/2 cup finely chopped onion
  • 1 envelope chili seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 14 hamburger buns, split

Nutritional Facts

1 sandwich: 294 calories, 7g fat (2g saturated fat), 47mg cholesterol, 732mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. Cut brisket in half; place in a 5-qt. slow cooker.
  2. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
  3. Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns. Yield: 14 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Tex-Mex Beef Barbecues in Simple & Delicious July/August 2009, p19


Reviews for Tex-Mex Beef Barbecues

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
mjlouk User ID: 1712085 160007
Reviewed May. 4, 2013

"Awesome!! Yummy!!"

MY REVIEW
bheavican User ID: 3543339 209974
Reviewed Oct. 16, 2012

"Very easy and very good"

MY REVIEW
jacqnbill User ID: 5922314 162845
Reviewed Aug. 30, 2012

"Lynda Zuniga, you mentioned that it was good with ground beef. Can you tell me how much ground beef it used with it?"

MY REVIEW
cbachtel User ID: 3618273 178445
Reviewed Aug. 30, 2012

"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."

MY REVIEW
mamajen0720 User ID: 2449159 176186
Reviewed Aug. 13, 2012

"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."

MY REVIEW
slbastress User ID: 2689361 93523
Reviewed Jun. 29, 2010

"My entire family loved this recipe!"

MY REVIEW
Ann Lueck User ID: 3795547 176184
Reviewed Apr. 19, 2010

"This was very easy to make and tastes great! I froze the leftovers and they tasted great, too. Will definitely make again."

MY REVIEW
zook User ID: 1285110 93519
Reviewed Jan. 8, 2010

"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!!"

MY REVIEW
ldkennard User ID: 2126634 209973
Reviewed Jul. 19, 2009

"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."

MY REVIEW
sims1987 User ID: 3156131 178444
Reviewed Jul. 13, 2009

"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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