In the realm of culinary delights, brisket tacos reign supreme, tantalizing taste buds with their tender, slow-cooked beef enveloped in warm tortillas. These tacos are not just any ordinary tacos; they're elevated to a gourmet level with a symphony of flavors and textures that dance on the palate. The beef brisket, braised to perfection, boasts a melt-in-your-mouth texture, while the red cabbage slaw adds a refreshing crunch and tangy zest. Cilantro and cotija cheese provide pops of freshness and savoriness, while the smoky chipotle crema drizzle brings a touch of heat and smokiness. This recipe also includes a delightful pineapple salsa, a vibrant blend of sweet and tangy flavors that perfectly complements the richness of the brisket. And for those who prefer a vegetarian option, there's a portobello mushroom taco variation that's equally satisfying, with its meaty texture and earthy flavor. Each recipe offers a unique culinary journey, promising an explosion of flavors and textures that will leave you craving more.
Let's cook with our recipes!
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.
BRISKET TACOS WITH RED CABBAGE
Steps:
- 1. Preheat the oven to 325 degrees. 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.
- 2. 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 from the pot and spread with the garlic paste.
- 3. Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon of canola oilto 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 1/2 hours.
- 4. 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 tortillas; fill with the brisket and top with slaw.
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.
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.
Tips:
- Choose the right brisket. Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Trim the brisket. Remove any excess fat from the brisket before cooking. This will help the meat cook more evenly and prevent it from becoming too greasy.
- Season the brisket liberally. Use a generous amount of salt, pepper, and other spices to flavor the brisket. This will help create a delicious crust on the outside of the meat and keep it moist and flavorful on the inside.
- Cook the brisket slowly and low. The best way to cook a brisket is to cook it slowly and low over a long period of time. This will allow the meat to break down and become tender and flavorful.
- Rest the brisket before slicing. Once the brisket is cooked, let it rest for at least 30 minutes before slicing. 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. With just a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a delicious and satisfying meal, give brisket tacos a try. You won't be disappointed!
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