I'll spare you the long into that typically accompanies recipe blogs and recipe books, and cut to the chase: these brisket tacos are GOOD and relatively easy to make. They are great as leftovers (weekly meal prep, anyone?), and kids love them too (watch out for the spicy peppers, however!).
Ingredients:
(for the beef)
3 lbs. beef brisket
2 tbsp. maldons salt
1 tbsp. organic black pepper
2 tbsp. avocado oil or liquid ghee
(for the taco veggies)
2 organic poblano peppers (can be swapped for habanero if you prefer spicier, or with red bell pepper if you want a more mild intensity)
1 medium white onion
2 limes
1/4 cup cilantro chopped
(tacos)
Siete cassava tortillas or organic wheat tortillas (1-3 packs)
(for the sauce)
2 tbsp organic tomato paste
1/4 cup chicken or beef broth
1 tsp. cumin
1 tsp. chili powder
1/3 cup coconut aminos
Instructions:
(brisket)
Spray inside of a 6-quart slow cooker with cooking spray (I suggest avocado oil or coconut oil). Place brisket in slow cooker bowl.
Combine seasoning ingredients together and pour over the brisket. Drizzle with oil and rub the seasoning all over the brisket.
Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.
Cover brisket with lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours.
When brisket is tender, transfer onto an oven tray (or baking sheet), lined with parchment paper or foil.
Pour 1/4 cup of juices from the slow cooker bowl into the remaining sauce. Baste brisket with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
Rest for 10 minutes to allow the juices to recirculate back into the meat before serving.
(veggies)
to cook your veggies, first wash and slice before placing them in with the brisket (onion and peppers)
add lime juice and cilantro after, or save for the side to be added later
(tacos)
heat tacos in oven, or enjoy at root temperature
(sauce)
in a bowl, whisk and combine ingredients together, set aside to put on top of the tacos
The brisket usually stays good for 5 days, and you can either use it again to serve tacos, or add broth + veggie and make a soup, or add it in with morning eggs. Enjoy!
