BRAISED BRISKET TACOS
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
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
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 9
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
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
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
Provided by Sandra Lee
Time 7h15m
Yield 4 servings
Number Of Ingredients 13
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
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
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
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
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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