Slow-Cooker Beef Brisket

• 2 medium onions, thinly sliced
• 2 celery ribs, thinly sliced
• 2 garlic cloves, pressed
• 1 (2- to 3-lb.) beef brisket
• 2 teaspoons salt
• 1 1/2 teaspoons ground chipotle powder
• 1 cup coarsely chopped fresh cilantro
• Flour tortillas
• Toppings: shredded Mexican cheese blend, sour cream, salsa, chopped fresh cilantro
• Lime wedges

1. Place first 3 ingredients in a 6-qt. slow cooker.
2. Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.
3. Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.
4. Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Serve in flour tortillas with desired toppings and lime wedges.
5. Select a brisket that is uniform in thickness to make shredding the meat easier.

onions, celery, garlic, beef brisket, salt, ground chipotle powder, fresh cilantro, flour tortillas, cheese blend, wedges

Taken from www.myrecipes.com/recipe/slow-cooker-beef-brisket (may not work)