Taco Tuesday: Brisket Tacos

24 Jan

I’ve made these tacos a few times and they are so delicious. Although they take some time to make, they are well worth it!!!! The brisket comes out soooooooo tender and you just want to devour the braising liquids 🙂  I added some cilantro lime rice to them because, well…….I’m a carboholic (but hey at least I used brown rice) I also made a couple other changes that are explained below.

These tacos are so very unique in their own little way and are definitely a crowd pleaser!!!!

A little love in the kitchen.

Small change: I rubbed the garlic on the meat after I browned it because I didn’t want the garlic to burn (we all know burnt garlic is no good). I probably used like 12 garlic cloves and think the recipe calls for like six! I freaking love garlic 🙂

Caramelized onions!!!

Brisket back in the pot.


And in the oven you go. Did I really just put a pic of me up haha I’m using all my upper arm strength to get that bad boy in the oven. P.S. don’t mind my lazy, rainy day look 🙂

Cilantro lime rice.

Brisket Tacos

Ingredients

Directions

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.

Red Cabbage 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.

Cilantro Lime Rice

1 tbsp oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water

Sautee the rice in oil until almost translucent (as if you are making a risotto).

Add water, bring to a boil.

As soon as the water begins to boil, turn the heat down low.

Simmer, covered for 15-20 minutes, or until all water is absorbed.

Turn off heat. DON’T PEEK. LEAVE IT COVERED for 30 minutes (this is the “steaming” part…. Chipotle steams rice every hour). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait.

Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.

Mix salt and juice of key lime together until salt is dissolved.

Pour it over rice, fluff with a fork.

Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.

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