Mexican Brisket

Veronica Sabo Shelton, CT

Prep. Time: 20–30 Minutes
Cooking Time: 2–10 Hours


  • 1 lb. baking potatoes, peeled and cut into 1-inch cubes
  • 1 lb. sweet potatoes, peeled and cut into 1-inch cubes
  • 3–3½-lb. beef brisket, fat trimmed
  • cups salsa
  • 2 Tbsp. flour, or quick-cooking tapioca

Ideal Slow Cooker Size: 5-Quart


  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. Then slice the meat across the grain. Place slices on a platter and top with the potatoes and sauce.