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.
BRAISED BRISKET TACOS
Provided by Food Network Kitchen
Time 3h45m
Yield 8 servings
Number Of Ingredients 16
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
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.
More about "brisket tacos recipes"
BRISKET TACOS - A GREAT USE FOR LEFTOVER SMOKED BRISKET
From vindulge.com
4.8/5 (4)Category Main CourseCuisine BBQ, Barbecue, MexicanTotal Time 15 mins
- Heat up your tortillas. I like to warm them up over a hot grill. But if you don’t have one handy, my next favorite method is heating them up over my gas stove, like pictured. It gets the tortillas nice and warm.
- Load the tortilla with re-heated leftover brisket and any additional toppings. Squeeze some fresh lime over the top.
BRISKET TACOS RECIPE (FOR LEFTOVER BRISKET) - THE ANTHONY …
From theanthonykitchen.com
5/5 (2)Total Time 10 minsCategory Main CourseCalories 311 per serving
- Microwave the leftover brisket in a microwave-safe bowl or container, covered by a damp paper towel until warmed to your liking.
- Transfer the brisket to a work surface and chop into small bits and pieces. You should have about 2 cups of chopped brisket.
SLOW COOKER BRISKET TACOS RECIPE - CROCK POT MEXICAN …
From eatingonadime.com
BRISKET TACOS, DALLAS STYLE - TASTE AND TELL
From tasteandtellblog.com
10 BEST BEEF BRISKET TACOS RECIPES | YUMMLY
From
BRISKET TACOS - HEY GRILL, HEY
From heygrillhey.com
BRISKET TACOS RECIPE - KOSMOS Q BBQ PRODUCTS & SUPPLIES
From kosmosq.com
BRISKET TACOS WITH SMOKED CILANTRO CREAM RECIPE - TRAEGER
From traeger.com
BBQ BRISKET TACOS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
BRISKET TACOS WITH SUMMER SALSA RECIPE - SOUTHERN LIVING
From southernliving.com
SMOKED BRISKET TACOS - THEONLINEGRILL.COM
From theonlinegrill.com
BRISKET TACOS {LEFTOVER BRISKET RECIPE} - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
SMOKED BRISKET TACOS RECIPE | EATINGWELL
From eatingwell.com
BEST BBQ BEEF BRISKET TACOS RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
BRISKET TACOS, DALLAS STYLE | HOMESICK TEXAN
From homesicktexan.com
BRISKET TACOS RECIPE WITH LEFTOVER BEEF BRISKET - THE FOODIE AFFAIR
From thefoodieaffair.com
#course #main-ingredient #cuisine #north-american #main-dish #beef #american #southwestern-united-states #tex-mex #meat
You'll also love