Mmm melty-in-yo-mouf brisket…one of the delicious things in this *points to self* Texan’s life. This is another easy slow cooker recipe, so go ahead and enjoy some at home! (No matter what country or state you live in.)
With LOVE from Texas,
The Pint-Sized Mayo
Beef Brisket Tacos
4-6 Servings
Ingredients for the meat:
- 2-3 pounds beef brisket, fat trimmed (Mine was 2.5 pounds)
- salt and black pepper, freshly ground
- 1 tablespoon olive oil
- 1 small white onion, roughly chopped
- 3 cloves garlic, smashed
- 1/4 cup red wine vinegar
- 1 (12-ounce) can/bottle light beer
- 1 cup beef broth
- 2 tablespoons liquid smoke
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 jalapeño, seeds and stems removed, julienned
Ingredients for the tacos:
- 8 flour or wheat tortillas
- shredded cheddar and monterey jack cheese, for serving (optional)
- cilantro, for serving (optional)
- white onions, chopped, for serving (optional)
- avocado, sliced, for serving (optional)
- favorite salsa, for serving (optional)
Directions:
Night Before Preparation
First, place your slow cooker lining in your slow cooker, if you like to use them. (I like to spray a little nonstick spray in there just to make sure it won’t stick.)
Sprinkle the brisket liberally with salt and black pepper. Heat a pot (large enough to hold the meat) over medium-low heat, and add olive oil. Brown the brisket on all sides, about 5 minutes per side.
Remove the brisket from the pot and place it in the prepared slow cooker (fat side up if you still have some on there).
Next, add the onions to the hot pan. Sauté until they begin to brown, and then add the garlic cloves. Cook until they are fragrant, about 2 minutes. Remove from heat, and pour in the red wine vinegar. Be sure to scrape along the bottom to loosen all of the pan drippings.
Pour this mixture on top of the brisket in the slow cooker.
Next, pour in the beer, beef broth, and liquid smoke into the slow cooker. Add the bay leaves, cumin, and jalapeños into the liquid portion, and stir to combine. Cover the slow cooker and store in the refrigerator overnight to allow the flavors to marry.
The Next Morning
Remove the slow cooker pot from the fridge and allow to acclimate to room temperature. Before you leave for work that morning, place the slow cooker on low so it will cook low and slow for 8-10 hours.
Once it is cooked, remove the bay leaves and shred the meat.
Serve warm on heated tortillas with all the fixins that you love!
Enjoy!!
“This was a silly experiment. … It has been well documented that great white sharks prefer brisket over bacon. These men had no business attempting such a dangerous experiment. I myself pioneered the study of great white shark food preferences and published the definitive work on the subject titled: Great White Shark Food Preferences: A definitive study.” – George Burgess