Beef Brisket Tacos Recipes

CHIPOTLE BEEF BRISKET TACOS

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.

BRAISED BRISKET TACOS

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

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. ,

BEEF BRISKET TACOS

Steps:

• 1. 1 @ 5-7lb beef brisket, some fat trimmed (individual's choice to trim) Place the brisket in a baking pan, fat side up, and pour in 1 cup or Orange Juice. Let that stand for 60-90 minutes. I don't turn it. After time has expired, drain off the excess OJ. The OJ acts as a tenderizer but doesn't affect the taste of the meat. Mix all the spices together in a bowl and sit aside.
• 2. Before applying the dry rub to the brisket, I'll either put a coat of EVOO (extra virgin olive oil) or basic yellow mustard all over the brisket. This time I chose mustard as it helps to hold the dry rub.
• 3. I will apply most of the dry rub to the non-fat side. As for the fat side, I use a sharp knife to score a few cuts into the fat but not down into the meat, just lightly (a diamond pattern). This will allow the rub to get into the meat on the fat side. Again, your call, some score - some don't.
• 4. Now that the dry rub has been applied to both sides of the brisket, I'll let it stand @ room temp for 60-90 minutes. Afterwards, I wrap it in saran wrap & aluminum foil and refrigerate overnight. You could leave it in the fridge for 24 hours or you can start to smoke the brisket after the rub has been on for about 4 hours. It's all based on how much time you have to invest into the process. Regardless, do let the brisket come back to room temp before placing it on the smok'r. I let mine sit for at least 2 hours.
• 5. During the 2 hours before it goes on the grill, I'll add a generous coat of brown sugar (light or dark) to the fat side.
• 6. I use a mixture of hardwood and briquette charcoal. And, I put about 25-30 pieces in the grill that are directly out of the bag. Next, I'll add about 30 pieces of white-hot charcoal atop the unlit charcoal. This process allows for low temp cooking. I build a medium size fire in my kettle grill but only on one side. That leaves the other half to act as indirect heat, which is what you want for low & slow. Additionally, I'll place a disposable aluminum pan, 1/2 full of water, on the side opposite the fire. This keeps moisture in the cooker during the smoking process. Lastly, I'll add the hardwood chunks (hickory for this cut of beef for me) to the charcoal to get the smoke going. I leave my hardwood chunks in water overnight so they don't burn out as quickly. You can add a few chunks during the cooking process to keep a little smoke going, just a little at a time.
• 7. Now, it's time put the brisket on the grill (fat side up) over the water pan. I like to maintain a heat of 200-250 in the cooker and I'll let the brisket cook until it has an internal temp of 180 degrees. When the brisket reaches 180 degrees, I'll wrap it with a double-wrap of heavy duty aluminum foil and place back on the indirect heat side of the grill and choke the heat of the grill down to about 150 degrees. I leave it in the foil for another 90 minutes. The low heat will not cause it to over cook but will make the brisket nice and juicy. You want the internal temp to be 190 when you take it off the grill. WOW, I can already taste it....... Take it off the grill, slice thinly or chop it or however you prefer it. Enjoy.
• 8. Wet Mopping Mixture: 2 Tbsp brown sugar 1 cup apple cider vinegar 1 tsp red pepper flakes 10 oz of a "nut brown" type beer (optional) 1 tsp salt 1 tsp garlic salt 1 Tbsp cracked black pepper (Mix thoroughly in a bowl.) After the brisket has been on the grill for about one hour, I'll start mopping the wet mop mixture on the brisket, just a light mopping to keep the beef moist. I'll do this every 45-60 minutes after the first hour of cooking. Adjust to your preference.
• 9. After the brisket has rested about 20 - 30 minutes, after removing from the grill, I sliced the brisket thinly and then chopped it like you would a pork shoulder. I wanted the small pieces for the tacos.
• 10. After chopping the brisket, I place the meat in the soft taco and then added my homemade Pico de Gallo and Caramelized Onions. It was so tasty that no one needed BBQ sauce but that's your call. Cheers...