Braised Brisket Tacos Recipes

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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.

BRISKET TACOS



Brisket Tacos image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3-pound) brisket
3 garlic cloves
1/2 bottle dry wine
1 cup water
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 large onions, sliced
Tortillas
Salsa

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.

LEFTOVER-BRISKET BREAKFAST TACOS



Leftover-Brisket Breakfast Tacos image

After any big holiday meal, it's great to flip the leftovers into a new dish. Here a sweet-and-smoky salsa transforms a Rosh Hashanah brisket into Southwestern-style breakfast tacos that use ingredients you likely have in your kitchen. The optional potato chips add delightful crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 plum tomatoes, halved
1/2 white onion, sliced into 4 chunks
1/4 cup olive oil, plus more if needed
Kosher salt
2 canned chipotle peppers in adobo sauce, stemmed and seeded, plus 2 teaspoons adobo sauce
2 tablespoons canned diced green chiles (mild or hot)
1 1/2 cups chopped leftover brisket (see Cook's Note)
6 large eggs, lightly beaten
8 taco-sized flour tortillas, warmed
1 small bunch cilantro, roughly chopped
3/4 cup crushed potato chips, optional

Steps:

  • Position an oven rack on the top level (or on a level that can accommodate a skillet) and preheat the broiler.
  • Place the tomatoes, onion, 1 tablespoon of the olive oil and a pinch of salt in a small cast-iron skillet, then toss together and spread evenly. Broil, tossing halfway through, until charred around the edges, about 15 minutes. Watch closely to prevent scorching. Add the tomato mixture to a blender with the chipotles and adobo sauce. Process until chopped, about 10 seconds. Transfer to a medium bowl and stir in the green chiles and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside.
  • Heat a large nonstick skillet over medium-high heat. Add the brisket and cook, adding 1 or 2 teaspoons of olive oil if the pan seems dry, until crisped all over, about 2 minutes. Transfer to a plate.
  • Heat the remaining 3 tablespoons olive oil in the same skillet, swirling to coat. Pour in the eggs and cook, undisturbed, until just set around the edges, about 15 seconds. Using a rubber spatula, pull the set egg from around the edges into the center of the skillet. Continue cooking, drawing the spatula around the edge of the pan every 15 to 20 seconds, until the eggs are softly set, about 3 minutes. Remove from the heat.
  • Fill the warmed tortillas evenly with the scrambled eggs, brisket, tomato salsa, cilantro and crushed potato chips if using.

BRAISED BEEF TACOS



Braised Beef Tacos image

Provided by Sandra Lee

Time 7h15m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons canola oil
2 pounds top round steak
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 bunch fresh cilantro, stems and leaves separated
2 tablespoons chopped garlic
1 tablespoon chile powder
1 (28-ounce) can diced tomatoes
1 (14 1/2-ounce) can beef broth
2 scallions, sliced thin
2 tablespoons fresh lime juice
8 corn tortillas
1 1/2 cups sour cream

Steps:

  • In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
  • In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks. (Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches.)
  • While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves. Cover and refrigerate until ready to use.
  • Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through. Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches.). Top with some salsa, cilantro leaves, and 1 tablespoon sour cream. (Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Roll up and serve.

BRISKET TACOS



Brisket Tacos image

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

Provided by Southern Polar Bear

Categories     Meat

Time 5h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

5 -6 lbs fresh beef brisket, well trimmed
1 cup barbecue sauce (your favorite)
1/4 cup Worcestershire sauce
1/4 cup liquid smoke (Colgin's is best)
1 tablespoon garlic powder
1 teaspoon celery salt
2 teaspoons lemon pepper
1/4 teaspoon salt
1 cup minced onion
1/2 cup water
1 cup shredded monterey jack cheese
1/2 cup chopped red onion
1/4 cup finely chopped cilantro
10 -15 tortillas

Steps:

  • Remove brisket from the refrigerator far enough ahead of time to allow it to come to room temperature.
  • Preheat oven to 275°F.
  • In a large Pyrex baking dish (or very heavy metal pan), thoroughly mix the barbecue sauce, Worcestershire sauce, liquid smoke, garlic powder, celery salt, lemon pepper, salt, chopped onion, and water to make sauce.
  • Put the brisket in the baking dish, and turn it over once to coat it with the sauce.
  • Seal the dish tightly with heavy-duty aluminum foil.
  • Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound).
  • Remove from oven and allow to stand for 1/2 hour before slicing.
  • Carve across the grain in thin slices/bite sized pieces.
  • Place carved meat back into the sauce and stir until well coated.
  • Serve in warm tortillas sprinkled with Jack cheese, red onion, and cilantro.

Nutrition Facts : Calories 834.8, Fat 32.1, SaturatedFat 11.7, Cholesterol 188.3, Sodium 1280.3, Carbohydrate 61.7, Fiber 3.5, Sugar 12.1, Protein 70

BEEF BRISKET TACOS



Beef Brisket Tacos image

Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. -Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 8

1 bottle (12 ounces) beer or nonalcoholic beer
1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds), fat trimmed
20 corn tortillas (6 inches), warmed
Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa, optional

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. ,

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.

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