Phyllis Pellman Good

Mexican Brisket

Preparation info
  • Makes:

    8

    Servings
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes
Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

  • About

Veronica Sabo Shelton, CT

Ingredients

  • 1 lb. baking potatoes, peeled and cut into 1-inch cubes
  • 1 lb.

Method

  1. Place both kinds of potatoes in the slow cooker.
  2. Top with the brisket.
  3. Put salsa and flour in a small bowl and mix well. Pour evenly over the meat.
  4. Cover and cook on Low 6½–10 hours, or on High 2–5½ hours, or until the meat is tender but not dry.
  5. To serve, remove the meat from the cooker, keep warm, and allow to rest for 10 minutes