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Slow-Braised Brisket For Tacos Or Nachos

by , Chef, Seattle, Washington

Slow-Braised Brisket For Tacos Or Nachos
Easy Recipe

Serves 8 to 10

  • 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

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