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Weekend
Cooking

MARCELA VALLADOLID’S SLOW-COOKER BRISKET TOSTADAS
ACTIVE: 20 min l TOTAL: 8½ hr (plus marinating) l SERVES: 8 (plus leftover brisket)
FOR THE BRISKET 1. Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of
¼ cup fresh lime juice (from about 3 limes) the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the
2 tablespoons Maggi liquid seasoning olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and
(or use 1 tablespoon soy sauce plus add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
1 tablespoon Worcestershire sauce) 2. Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard
6 cloves garlic, minced the marinade.
3 serrano chile peppers, seeded 3. Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion,
and minced bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and
Kosher salt and freshly ground pepper 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in
½ cup olive oil the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily
3 to 4 pounds beef brisket, trimmed and with a fork, about 8 hours.
cut into 3 large pieces 4. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough
3 tablespoons vegetable or olive oil to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the
1 large onion, diced slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season
1 large red bell pepper, diced with salt and pepper, if necessary.
1 cup low-sodium beef broth 5. Assemble the tostadas: Spread about ⅓ cup of the warm meat on each tostada shell. Top
1 28-ounce can diced tomatoes with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.
½ teaspoon dried oregano
FOR THE TOSTADAS
16 crisp corn tostada shells Start this brisket on
Shredded lettuce, diced avocado,
fresh salsa and queso fresco, Saturday, use it for
for topping tostadas on Sunday,
Mexican crema or sour cream and
lime wedges, for serving and then fill a burrito
with it on Monday.”

140 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016