I love cooking beef brisket in the slow cooker. It is SO easy and comes out amazing every single time. Like I mentioned in a past post, pretty much every recipe has a story behind its inspiration creating it. While brainstorming flavors and ideas to put together for a brisket item, instantly one of my dearest friends came to mind. If I were to describe my friend Jason's palate, I would say three things: spicy, manly and tacos. By "manly" I mean, anything containing a hearty beef. That's exactly Jason, any man-pleasing menu item will sure grab his attention, especially beef brisket. I mean, I guess that makes sense, he is from Texas :) As for the spicy note, he absolutely loves his jalapeños and Sriracha. Any dish he is eating, he finds away to add either of those guys into the mix.  After reading this intro and gaining some background knowledge on Jason and food, you will see how this recipe was totally "Jason driven" while going through the ingredients. Enjoy El Señor Jasón!

Ingredients

• 2lbs. beef brisket, trim off most fat

• 1/4 onion, chopped

• 1/2 red bell pepper, chopped

• Fresh jalapeño, chopped

• Lawry's seasoning salt

• ground cumin

• ground chili pepper

• garlic powder

• paprika

• cayenne pepper

• ground black pepper

• Sriracha

• 1/2 cup plain Greek yogurt

• 2 limes

• Fresh jalapeños, sliced

• shredded cheese

• corn tortillas

Instructions

1. After trimming most of the fat off the meat, place at the bottom of the slow cooker. Generously sprinkle overtop: seasoning salt, black pepper, cayenne, paprika, cumin, garlic powder, chili powder. Then drizzle Sriracha overtop as well. Rub the seasoning throughout brisket.

2. Place the chopped onion and red pepper over top.

3. Cover with lid, cook on low for 8 hours or on high for 4-6. Once the beef is done, use two forks to shred pull apart and shred the meat.

4. For the yogurt "crema" sauce, squeeze the juice of 1 lime into plain greek yogurt. sprinkle in a teaspoon of salt, and then add however much Sriracha you'd like. Stir well to combine, keep refrigerated until ready to use.

5. Assemble tacos when you are read. Heat tortillas on a pan (according to package directions).

6. Then pile on the shredded beef, squeeze more fresh lime juice over meat. Then, top with shredded cheese, crema, and freshly sliced jalapeños.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.