Best 2 Braised Brisket Tacos Recipes

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Food lovers, get ready to embark on a culinary adventure as we explore the art of creating the ultimate braised brisket taco. This delectable dish combines the rich flavors of tender, slow-cooked brisket with the vibrant freshness of crisp vegetables and tangy sauces, all wrapped in a warm, soft tortilla. Whether you're a seasoned taco enthusiast or a newcomer to this Mexican delicacy, this article will guide you through the process of crafting a mouthwatering braised brisket taco that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

BRAISED BRISKET TACOS



Braised Brisket Tacos image

Provided by Food Network Kitchen

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons smoked paprika
Kosher salt and freshly ground pepper
4 pounds beef brisket
1 tablespoon vegetable oil
2 poblano chile peppers, seeded and chopped
1 red onion, chopped
8 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano (preferably Mexican)
1 1/2 cups tomato juice
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
Corn tortillas, for serving
Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping

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.

BRAISED BRISKET TACOS



Braised Brisket Tacos image

Make and share this Braised Brisket Tacos recipe from Food.com.

Provided by Dan Churchill

Categories     Meat

Time 5h40m

Yield 5-7 serving(s)

Number Of Ingredients 33

2 1/2 lbs lean cut beef brisket
kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium carrots, coarsely chopped
1 large yellow onion, coarsely chopped
2 celery ribs, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 garlic cloves, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons dried oregano
2 tablespoons tomato paste
chopped san marzano tomatoes
4 cups low sodium beef broth
3 avocados, peeled and pitted
1 lemon, juice and zest of
2 tablespoons extra-virgin olive oil
1/2 cup basil, finely chopped
1/4 cup finely grated parmigiano-reggiano cheese
kosher salt & freshly ground black pepper
1 honeycrisp apple, sliced into matchsticks
1 Anjou pear, sliced into matchsticks
1/4 head red cabbage, cored and very thinly sliced crosswise
3 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
kosher salt & freshly ground black pepper
1 small soft tortilla, for serving
fresh cilantro, for serving
lime wedge, for serving
yogurt, for serving
hot sauce, for serving

Steps:

  • For the brisket:.
  • Preheat oven to 325 degrees. Season brisket generously with salt and pepper.
  • Preheat a large dutch oven over medium heat. Place brisket in pot, fat side down, and sear on all sides until deeply golden brown, about 4-5 minutes per side. Remove brisket to a plate.
  • Add 2 tablespoons olive oil, carrot, onion, celery, pepper, and garlic. Season with salt and pepper and and saute? until softened and beginning to caramelize, about 6 minutes. Add coriander, cumin, paprika, cayenne, and oregano and toast, stirring, until fragrant, about 1 minute. Add tomato paste and cook, 1-2 minutes, before adding tomatoes and beef stock. Bring to a brisk simmer, return meat to pot, and cover. Transfer to oven and braise, flipping brisket every 45 minutes, until meat is tender and shreds easily with two forks, about 4-5 hours. Remove meat from sauce and keep lightly covered.
  • Return dutch oven to stove top over high heat and cook, stirring frequently to prevent scorching, until sauce is reduced by half, about 10 minutes. Reduce heat to low and return meat to sauce. Using two forks, pull meat into long shreds. Fold to coat with sauce and keep warm until ready to serve.
  • For Pesto Guac:.
  • Combine avocados, lemon juice, and olive oil in a medium bowl. Mash with a fork or potato masher until desired consistency is reached. Add basil and parmigiano-reggiano. Fold to combine, and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve.
  • For Apple-Pear Slaw:.
  • Combine apple, pear, cabbage, apple cider vinegar, and olive oil in a large bowl. Toss to combine and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve.
  • To serve, warm tortillas, in batches if necessary, in a cast iron skillet on medium heat for 30 seconds to 1 minute per side. Transfer to a dish towel to keep warm. Serve with brisket and sauce, guac, slaw, cilantro, lime wedges, yogurt, and hot sauce.

Tips:

  • For a more flavorful brisket, marinate it overnight in a mixture of your favorite spices, herbs, and liquids.
  • Sear the brisket before braising it to develop a nice crust.
  • Braising the brisket in a flavorful liquid, such as beef broth, will help to tenderize it and infuse it with flavor.
  • Cook the brisket until it is fall-apart tender, which may take several hours.
  • Shred the brisket and serve it on tacos with your favorite toppings, such as shredded cheese, salsa, sour cream, and guacamole.

Conclusion:

Braised brisket tacos are a delicious and easy way to enjoy this classic comfort food. With a few simple ingredients and a little time, you can create a meal that is sure to please everyone at the table. So next time you're looking for a hearty and flavorful meal, give braised brisket tacos a try.

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