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Recipe Category: Mexican
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Ingredients
- 2 tbsps (28 ml) olive oil
- 3 pounds (1.3 kg) beef brisket, cubed
- 520 g low-salt salsa 2 tablespoons 28 ml vinegar
- 1 tsp garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon oregano
- ¼ teaspoon cloves
- ¼ teaspoon pepper
Method
- Heat oil in a skillet over medium-high heat and brown beef
- Place in slow cooker
- Combine remaining ingredients
- Pour over meat
- Cover and cook on low 10 to 12 hours
- Add water as needed
- Yield: 8 servings
- Per serving: 187 g water; 266 calories (35% from fat, 58% from protein, 7% from carb)
- Serve with potatoes, noodles, or rice
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