Beef Barbacoa

• 1 1/2 to 2 Lbs beef brisket
• 2 cup can diced tomatoes with juice
• 1 cup chicken broth
• 1/4 cup red wine
• 2 tablespoons lime juice
• 1 1/2 Teaspoon dried ground cumin
• 1 teaspoon dried ground oregano
• 1 sliced and deseeded jalapeno
• 3 tablespoons cilantro
• 1 large thickly sliced onions
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons olive oil

1. Combine all ingredients in a Ziploc bag. Marinate meat in all ingredients overnight or at least for 4 hours in refrigerator; turn bag over at least once while marinating. These ingredients can be frozen but needs to be completely thawed before cooking.
2. Heat 2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Brown the brisket well on all sides, making meat caramelized but still raw in the middle. Place the browned meat in crock-pot. Combine all marinated ingredients from bag in to the Crock-pot; cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender and can be easily shred with a fork.
3. Service on tortillas, with graded cheese, guacamole, salsa and sour cream.
4. By: Linda Galyean

beef brisket, tomatoes, chicken broth, ubc, lime juice, ground cumin, ground oregano, jalapeno, cilantro, onions, salt, pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/beef-barbacoa-1221340 (may not work)