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.
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Intiaz Hossain
[email protected]These tacos were easy to make and so delicious! The brisket was fall-apart tender and the pickled onions were the perfect topping. I will definitely be making these again.
Toqeer Mazhar
[email protected]I'm not a big fan of tacos, but these were really good. The brisket was cooked perfectly and the pickled onions were a great addition. I would definitely make these again.
Nirjala Chy
[email protected]These tacos were delicious! I loved the combination of flavors. The brisket was tender and juicy, and the pickled onions added a nice tangy kick. I will definitely be making these again.
Ipeleng Leph
[email protected]Meh.
NaijatrapLoaded tv
[email protected]Not a fan.
S Sumi
[email protected]I thought these tacos were just okay. The brisket was a bit dry and the pickled onions were too sour. I wouldn't make these again.
Sharon Rovans
[email protected]These tacos were a bit too spicy for me, but my husband loved them. The brisket was cooked perfectly and the pickled onions were a great addition. I would make these again, but I would use less chili powder.
Jhon Abaraham
[email protected]I'm not a big fan of brisket, but I really enjoyed these tacos. The meat was tender and flavorful, and the pickled onions added a nice tangy flavor. I would definitely make these again.
Ayan Khan
[email protected]These tacos were easy to make and so delicious! The brisket was fall-apart tender and the pickled onions were the perfect topping. I will definitely be making these again.
Bimala Subedi
[email protected]I followed the recipe exactly and the tacos turned out great! The brisket was tender and juicy, and the pickled onions were tangy and flavorful. I will definitely be making these again.
Jennifer Chidimma
[email protected]These tacos were amazing! The brisket was cooked perfectly and the pickled onions were the perfect complement. I will definitely be making these again.
Jessica Dennis
[email protected]I love this recipe! The brisket is always so juicy and flavorful. I also really like the pickled onions. They're a great way to add some extra flavor and crunch to the tacos.
Mody Tarek
[email protected]These tacos were a hit at my party! The brisket was so tender and flavorful, and the pickled onions added a nice tangy kick. I'll definitely be making these again.