Braised Brisket Tacos

  4.5 – 8 reviews  • Gluten Free
Level: Easy
Total: 3 hr 45 min
Active: 45 min
Yield: 8 servings

Ingredients

  1. 2 tablespoons chili powder
  2. 4 teaspoons ground cumin
  3. 2 teaspoons smoked paprika
  4. Kosher salt and freshly ground pepper
  5. 4 pounds beef brisket
  6. 1 tablespoon vegetable oil
  7. 2 poblano chile peppers, seeded and chopped
  8. 1 red onion, chopped
  9. 8 cloves garlic, smashed
  10. 1 1/2 teaspoons ground coriander
  11. 1/2 teaspoon dried oregano (preferably Mexican)
  12. 1 1/2 cups tomato juice
  13. 1 cup low-sodium chicken broth
  14. 2 tablespoons apple cider vinegar
  15. Corn tortillas, for serving
  16. Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 691
Total Fat 53 g
Saturated Fat 21 g
Carbohydrates 9 g
Dietary Fiber 2 g
Sugar 3 g
Protein 43 g
Cholesterol 213 mg
Sodium 804 mg

Reviews

Victor Sanders
Just curious. Why do you use chicken broth instead of beef? I’ve got this in my crock pot right now, and it smells amazing! Cannot wait to eat this for dinner!
Eugene Smith
When it says: 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). – is this pureeing the fat? Or the liquid left in the pot? I’m unclear because if it’s the fat, it also says to discard it.
Caitlyn Lozano
Definitely a new family go to! Super easy and ended up with so much flavor and so tender. As my husband said “I’d eat this meat on anything!”
Kathleen Robinson
Such an easy and yummy recipe! We couldn’t get poblanos, so we subbed out two small cans of fire roasted whole pepper toreados. This made it spicer than what I’d imagine the original to be, but was still amazing! The meat fell apart, so we actually did nacho bowls layered with  chips, cheese, brisket, sour cream, chopped jalapeño, avocado, fresh cilantro, and a squeeze of fresh lime juice. Definitely a repeat!! 
Lindsey Brown
Wow wow wow, sauce was a 10! I needed to add more salt, I may have miss measured. Where it says to add to blender and add apple cider vinegar, do it! I think I may lower the temp and cook longer, mine was a bit tough. 
Steven Howard
I made this for my family as a departure from our classic taco night and it was a hit. Super easy and everyone, all three of my picky kiddos, cleaned their plates. I’ll be making this one again.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top