Beef Brisket Tacos

1. 1

   In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.

2. 2

   Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker.

3. 3

   Using tongs, serve shredded brisket in tortillas. Add toppings as desired.

4. 4

   Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.