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how to make brisket in a slow cooker

Hibiscus Slow Cooker Brisket

Fork tender hibiscus infused brisket made in the slow cooker packs a punch. Flavorful, tender, and perfect when wrapped in a warm tortilla.
Author Vianney Rodriguez


  • 1 4 to 5 pound brisket
  • Coarse salt and ground pepper
  • 4 tablespoons oil
  • 1 large onion thinly sliced
  • 1 cup dried hibiscus flowers
  • 3 cloves garlic minced
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • ½ cup packed grated piloncillo or light brown sugar
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • To serve:
  • Warm tortillas
  • Diced tomato optional
  • Diced onion optional


  1. Over medium high heat heat oil in a large skillet. Add the onions, garlic, and hibiscus. Sauté, stirring often until onions softened, about 5 minutes. Add cumin and oregano, brown sugar, and tomato paste, stir and continue to sauté another 2 minutes. Add beef broth, stir, reduce heat and simmer for 5 minutes. Remove from heat, allow to cool for 10 minutes.
  2. Pat brisket dry with paper towels. Liberally season with salt and pepper. Place in a slow cooker fat cap/side up. Carefully pour or ladle onion, hibiscus mixture over brisket.
  3. Cover and cook on low for 9-10 hours, or overnight. Brisket is done when it is fork tender and easily shreds when pulled. Carefully remove brisket from slow cooker, place on cutting board. Slice brisket in half then shred with two forks. Return to the slow cooker, stir into sauce. The cooked onion-hibiscus is edible. Serve in warm tortillas with diced tomato, onion, and salsa.

Recipe Notes

Serves 10-15