Slow-Braised Brisket For Tacos Or Nachos
by Johnny Loua, Chef, Seattle, Washington
- 3 pounds Certified Piedmontese brisket flat, cut into 3-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic, crushed
- 3 onions, roughly chopped
- 1 jalapeño, minced
- 1 tablespoon dried oregano
- 1½ cups diced tomatoes
- ½ cup beef stock
- 1 (1.25-ounce) packet taco seasoning
- ¼ cup chopped cilantro
Season the brisket cubes with the chili powder, onion powder, garlic powder, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat and add olive oil. Add brisket pieces and cook until browned on all sides. Transfer to a crock pot. Add garlic cloves, onion, jalapeño, oregano, tomatoes, beef stock, taco seasoning, and chopped cilantro. Cook on high for 4 hours, until the meat easily pulls apart. Use tongs or a fork to shred the beef. Serve in tacos or on nachos with your favorite toppings.
Pairing: Carta Blanca