Brisket Tacos With Red Cabbage Recipes

BEEF BRISKET WITH CABBAGE

Steps:

• 1. Wipe meat with damp cloth; place in large deep kettle; cover with cold water.
• 2. Add remaining ingredients.
• 3. Cover; bring to a boil; reduce heat to low; simmer 3 1/2-5 hours or until meat is tender; remove any scum, that might appear.
• 4. 1 hour before meat is done, place quartered cabbage on top of meat, cover and return heat to low simmer. Cook until cabbage is tender.
• 5. Remove cabbage, keep warm until ready to serve; remove meat from stock; slice; serve with horseradish sauce. See recipe below.
• 6. Horseradish Sauce: 1 c. whipping cream 1 T. lemon juice 1 1/2 T. bottled horseradish 1/8 t. salt (optional) Whip cream; add remaining ingredients; blend thoroughly. Makes approx. 2 1/2 c.
• 7. My Notes: 1. This can also be cooked in crockpot or slow cooker. However, I would not add as much water as recipe calls for, since slow cookers tend to accumulate moisture. 2. Potatoes can also be added to the meat, but I would remove vegetables that were added at the beginning, then add potatoes before the cabbage. 3. Other vegetables that can be added along with potatoes are turnips, rutabagas and carrots.

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.

BRISKET TACOS WITH RED CABBAGE

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.