Brisket Tacos Food

BRISKET TACOS

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.

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. ,

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...

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.

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.

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.

20 BEEF BRISKETS NOBODY CAN RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a brisket recipe in 30 minutes or less!

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.