Best Brisket Tacos Recipes

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. ,

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.

BRISKET TACOS

Steps:

• For the brisket tacos:
• Preheat the oven to 350 degrees F.
• Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa.

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.

COFFEE-CHILE BRAISED BEEF BRISKET TACOS

Steps:

• Combine spices (chipotle powder, cinnamon, salt and pepper) with the ground coffee. Rub spice/coffee mixture on beef brisket, set aside. Add onion, lime juice, wine, vinegar and tomato sauce to crock pot. Set spice rubbed brisket on top of onion and liquids. Cover and cook on low for 8-10 hours

HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS

Steps:

• Preheat the oven to 325 degrees F.
• Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
• Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
• Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
• Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.

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.

BRAISED BRISKET TACOS

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.

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...

SLOW-COOKER BEEF BRISKET TACOS

Steps:

• In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
• In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
• Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
• To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.

MEXICAN ESSENTIALS: AWESOME BEEF BRISKET TACOS

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the cumin, paprika, cayenne, onions, and beef stock to a saucepan, and bring up to a simmer.
• Add the brisket to the saucepan.
• Allow to simmer slowly until most of the liquid is evaporated, about 30 minutes.
• Chef's Note: Do not rush this process, just let the ingredients slowly simmer, and infuse the brisket with yummy flavor.
• PLATE/PRESENT
• Dress up your tacos in the usual manner, but substitute the brisket for your usual protein. Enjoy.
• Keep the faith, and keep cooking.

HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS

Steps:

• Preheat the oven to 325 degrees F.
• Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
• Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
• Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
• Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.

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.

COFFEE RUBBED BRISKET TACOS RECIPE - (4.5/5)

Steps:

• 1. To make the rub combine the brown sugar, coffee grounds, paprika, salt, chili powder, garlic powder, onion powder, pepper, and coriander in a small bowl. 2. Place brisket on a baking sheet and cover liberally with rub, patting it into the meat. Leave the brisket on the counter for 30 minutes to 1 hour. 3. Place brisket into slow cooker and top with sliced onions. Pour in the beer (or broth), cover, and turn on low for 6-8 hours. 4. Remove brisket from slow cooker and shred. Make tacos by placing brisket into a tortilla and top with avocado, quest, cilantro, salsa, a squeeze of lime and some of the onions froth slow cooker. 5. Enjoy!

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.
• Photograph by Andrew McCaul

BRISKET TACOS

Steps:

• Heat oven to 350°F.
• Sprinkle both sides of meat with seasoning mix.
• Heat dressing in large skillet on medium-high heat. Add meat; cook 5 min. on each side or until evenly browned on both sides. Transfer meat to roasting pan sprayed with cooking spray; top with vegetables.
• Mix water and vinegar until blended; pour around meat. Cover.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from oven. Let stand, covered, 10 min.
• Meanwhile, use slotted spoon to transfer vegetables to blender; blend until smooth. Add 1/2 cup meat drippings from bottom of roasting pan to blender; blend well.
• Cut meat across the grain into thin slices; place in large bowl. Add prepared sauce; mix lightly. Spoon onto tortillas; top with remaining ingredients. Roll up.