**Brisket Tacos: A Journey of Flavor and Tenderness**
Prepare to embark on a culinary journey where taste meets tenderness with our tantalizing Brisket Tacos. These tacos are a symphony of flavors, textures, and aromas that will leave your taste buds craving more. Whether you prefer a classic approach or a fusion of culinary inspirations, this article has a recipe for every palate. From the traditional Texas-style brisket tacos to the adventurous Korean barbecue brisket tacos, each recipe offers a unique blend of spices, sauces, and toppings that will transport you to taco heaven. Get ready to savor the fall-apart tender brisket, wrapped in warm tortillas, and topped with an array of fresh and zesty ingredients. So, fire up your grill or smoker, gather your friends and family, and let's taco 'bout the most delicious brisket taco recipes you'll ever encounter.
BEEF BRISKET TACOS
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. -Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.
BRAISED BRISKET TACOS
Provided by Food Network Kitchen
Time 3h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the brisket: Preheat the oven to 325 degrees F. Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes. Transfer to a plate.
- Add the poblanos, red onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon smoked paprika, the coriander, oregano and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Nestle the brisket fat-side up in the liquid and cover the pot. Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours.
- Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender (or transfer to a regular blender and puree). Stir in the vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving. Stir 2 tablespoons water into the remaining sauce in the pot. Thinly slice the meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.
- Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas; drizzle with the reserved sauce and top as desired.
BRISKET TACOS
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the brisket tacos:
- Preheat the oven to 350 degrees F.
- Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa.
CHIPOTLE BEEF BRISKET TACOS
Provided by Food Network
Time 2h10m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
- - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.
BRISKET TACOS WITH RED CABBAGE
Provided by Alex Guarnaschelli
Time 4h
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes.
- Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total. Remove the meat from the pot and spread with the garlic paste.
- Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat. Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes. Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.
- Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw.
- Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic.
HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS
Provided by Molly Yeh
Categories main-dish
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
- Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
- Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
- Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.
BRAISED BRISKET TACOS
Make and share this Braised Brisket Tacos recipe from Food.com.
Provided by Dan Churchill
Categories Meat
Time 5h40m
Yield 5-7 serving(s)
Number Of Ingredients 33
Steps:
- For the brisket:.
- Preheat oven to 325 degrees. Season brisket generously with salt and pepper.
- Preheat a large dutch oven over medium heat. Place brisket in pot, fat side down, and sear on all sides until deeply golden brown, about 4-5 minutes per side. Remove brisket to a plate.
- Add 2 tablespoons olive oil, carrot, onion, celery, pepper, and garlic. Season with salt and pepper and and saute? until softened and beginning to caramelize, about 6 minutes. Add coriander, cumin, paprika, cayenne, and oregano and toast, stirring, until fragrant, about 1 minute. Add tomato paste and cook, 1-2 minutes, before adding tomatoes and beef stock. Bring to a brisk simmer, return meat to pot, and cover. Transfer to oven and braise, flipping brisket every 45 minutes, until meat is tender and shreds easily with two forks, about 4-5 hours. Remove meat from sauce and keep lightly covered.
- Return dutch oven to stove top over high heat and cook, stirring frequently to prevent scorching, until sauce is reduced by half, about 10 minutes. Reduce heat to low and return meat to sauce. Using two forks, pull meat into long shreds. Fold to coat with sauce and keep warm until ready to serve.
- For Pesto Guac:.
- Combine avocados, lemon juice, and olive oil in a medium bowl. Mash with a fork or potato masher until desired consistency is reached. Add basil and parmigiano-reggiano. Fold to combine, and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve.
- For Apple-Pear Slaw:.
- Combine apple, pear, cabbage, apple cider vinegar, and olive oil in a large bowl. Toss to combine and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve.
- To serve, warm tortillas, in batches if necessary, in a cast iron skillet on medium heat for 30 seconds to 1 minute per side. Transfer to a dish towel to keep warm. Serve with brisket and sauce, guac, slaw, cilantro, lime wedges, yogurt, and hot sauce.
Tips:
- Choose the right cut of brisket: Look for a brisket that is well-marbled with fat. This will help keep the meat moist and flavorful during the long cooking process.
- Trim the brisket: Remove any excess fat from the brisket before cooking. This will help the meat cook more evenly.
- Season the brisket generously: Use a variety of spices and herbs to season the brisket. This will help create a flavorful crust on the outside of the meat.
- Cook the brisket slowly and low: Brisket is a tough cut of meat, so it needs to be cooked slowly and low in order to tenderize it. Cook the brisket at 225 degrees Fahrenheit for 8-10 hours, or until the meat is fall-apart tender.
- Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 30 minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Brisket tacos are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make sure that your brisket tacos are tender, flavorful, and juicy. So next time you're looking for a delicious and hearty meal, give brisket tacos a try!
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