In the Kitchen

Braised Brisket Tacos

August 16, 2022

Brisket gets rubbed with a smoky (but not spicy) pantry sauce and cooks over onions to create tender, flavor-packed meat and saucy caramelized onions. All that’s left is to grab tortillas and your favorite toppings and this delicious dinner is done! First, we cook the brisket at a higher temperature so it quickly reaches 180°F, which is the where the fibers start to break down. Then we turn the oven down so the brisket holds that temperature for a long time, creating very tender meat.2 Braised Brisket TacosSpread onions in the bottom of a Dutch oven or other heavy, oven-safe pot. Poke the fat cap all over with a paring knife. Rub all sides with the salt and pepper. Place on top of the onions, fat cap up.3 Braised Brisket TacosIn a small bowl, whisk together the chicken broth, tomato paste, garlic, chili powder, oil, honey, cumin, paprika, oregano and coriander. Pour over the brisket. Cover with a tight-fitting lid and place in the oven. Cook for 1 ½ hours, or until the center of the brisket reaches 180°F on an instant-read thermometer. Turn heat down to 300°F and cook for another 1 ½ hours, until meat is tender when poked in the center with a fork.4 Braised Brisket TacosRemove from the oven. Using two pairs of tongs, transfer the brisket to a cutting board and let rest for 10 minutes. Use a slotted spoon to remove the caramelized onions to a bowl. Set aside. Slice the brisket across the grain into thin slices. Place back into the juices in the pot.5 Braised Brisket TacosServe meat and onions in warm tortillas. Top with mango-peach salsa, queso fresco, pickled jalapenos and cilantro leaves.

Braised Brisket Tacos
Serves 6 to 8

2 medium white onions, sliced
3 to 3 ½ pound flat brisket, thick fat trimmed to ¼-inch
4 teaspoons kosher salt
1 teaspoon black pepper

½ cup chicken broth
2 tablespoons tomato paste
5 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon Mexican oregano (or regular oregano)
1 teaspoon ground coriander

Medium flour tortillas, warmed, for serving
Mango-peach salsa, queso fresco, pickled jalapenos, and cilantro leaves, for topping
Lime wedges, for serving

Preheat oven to 400°F.

Spread onions in the bottom of a Dutch oven or other heavy, oven-safe pot. Poke the fat cap all over with a paring knife. Rub all sides with the salt and pepper. Place on top of the onions, fat cap up.

In a small bowl, whisk together the chicken broth, tomato paste, garlic, chili powder, oil, honey, cumin, paprika, oregano and coriander. Pour over the brisket. Cover with a tight-fitting lid and place in the oven. Cook for 1 ½ hours, or until the center of the brisket reaches 180°F on an instant-read thermometer. Turn heat down to 300°F and cook for another 1 ½ hours, until meat is tender when poked in the center with a fork. Remove from the oven. Using two pairs of tongs, transfer the brisket to a cutting board and let rest for 10 minutes.

Use a slotted spoon to remove the caramelized onions to a bowl. Set aside.

Slice the brisket across the grain into thin slices. Place back into the juices in the pot. Serve meat and onions in warm tortillas. Top with mango-peach salsa, queso fresco, pickled jalapenos and cilantro leaves.

Braised Brisket Tacos by Debbie Macomber

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