Slow Cooker Brisket Tacos
Serves: 6
Prep Time: 25 minutes
Cook Time: 4 hours on high, 8 hours on low
BEER PAIRING
Pair with an American IPA like Saint Archer IPA
Tacos go bold with this Slow Cooker Brisket Taco recipe that’s filled with savory braised brisket, spicy jalapeños and peppers—flavors that taste heavenly with sips of Saint Archer’s IPA. That’s because its signature crisp and clean hop bitterness cuts through the meat’s richness and helps reset the palate for another out-of-this-world bite.
There’s nothing tastier than tender beef brisket that’s been slow cooked, shredded and then folded with a gravy made from the braising liquid for ultimate flavor. Plus, when paired with the honey and caramel malt flavors in Saint Archer’s IPA, these tacos also strike a perfect balance of savory and sweet, and the beer resets one’s palate for endless impactful bites.
INGREDIENTS
3 pounds beef brisket
1 tablespoon kosher salt
3 tablespoons canola oil, divided
1 large onion, quartered
10 garlic cloves, peeled
2 jalapeños, halved
⅓ cup apple cider vinegar
3 cups beef broth
2 teaspoons cumin
2 red bell peppers, sliced
2 poblano peppers, sliced
1 yellow onion, sliced
2 tablespoons all-purpose flour
12 flour tortillas
8 ounces Monterey Jack cheese, shredded
FOR SERVING:
Beans
Rice
Salad
PREPARATION
STEP 1
Season the brisket with salt. Heat 2 tablespoons of oil in a large skillet over high heat and sear until browned—about 3 minutes a side. Transfer brisket to a slow cooker and then reduce heat in skillet to medium and sauté quartered onion, garlic and jalapeño until softened—about 3 minutes. Add vinegar and stir, releasing any cooked bits off the bottom of the pan. Add onions, garlic, jalapeño and vinegar to the slow cooker along with beef broth and cumin. Cover and cook on high for 4 hours or low for 8 hours.
STEP 2
Right before the brisket is finished, heat remaining oil in a sauté pan over medium heat and sauté sliced peppers and onion until softened—about 10 minutes.
STEP 3
Remove the fat cap from brisket and discard and then shred the beef with a fork. Transfer cooking liquid to a saucepan and bring to a simmer over medium-high heat. Remove ½ cup of the liquid and place in separate bowl. Then, whisk flour into the bowl and once smooth, return mixture to the saucepan. Then, transfer to the slow cooker, whisking again to incorporate entire mixture. Once thickened, mix 1 cup of sauce with brisket and reserve the rest for serving.
STEP 4
Place tortillas on a baking sheet and top with a tablespoon of shredded cheese. Place under the broiler until the cheese is melted and tortillas are lightly toasted. Top tortillas with a serving of brisket and sautéed onions and peppers. Serve and enjoy!
Serving Suggestions: Pair with beans, rice or a salad.
Ingredients
INGREDIENTS
3 pounds beef brisket
1 tablespoon kosher salt
3 tablespoons canola oil, divided
1 large onion, quartered
10 garlic cloves, peeled
2 jalapeños, halved
⅓ cup apple cider vinegar
3 cups beef broth
2 teaspoons cumin
2 red bell peppers, sliced
2 poblano peppers, sliced
1 yellow onion, sliced
2 tablespoons all-purpose flour
12 flour tortillas
8 ounces Monterey Jack cheese, shredded
FOR SERVING:
Beans
Rice
Salad
Preparation
PREPARATION
STEP 1
Season the brisket with salt. Heat 2 tablespoons of oil in a large skillet over high heat and sear until browned—about 3 minutes a side. Transfer brisket to a slow cooker and then reduce heat in skillet to medium and sauté quartered onion, garlic and jalapeño until softened—about 3 minutes. Add vinegar and stir, releasing any cooked bits off the bottom of the pan. Add onions, garlic, jalapeño and vinegar to the slow cooker along with beef broth and cumin. Cover and cook on high for 4 hours or low for 8 hours.
STEP 2
Right before the brisket is finished, heat remaining oil in a sauté pan over medium heat and sauté sliced peppers and onion until softened—about 10 minutes.
STEP 3
Remove the fat cap from brisket and discard and then shred the beef with a fork. Transfer cooking liquid to a saucepan and bring to a simmer over medium-high heat. Remove ½ cup of the liquid and place in separate bowl. Then, whisk flour into the bowl and once smooth, return mixture to the saucepan. Then, transfer to the slow cooker, whisking again to incorporate entire mixture. Once thickened, mix 1 cup of sauce with brisket and reserve the rest for serving.
STEP 4
Place tortillas on a baking sheet and top with a tablespoon of shredded cheese. Place under the broiler until the cheese is melted and tortillas are lightly toasted. Top tortillas with a serving of brisket and sautéed onions and peppers. Serve and enjoy!
Serving Suggestions: Pair with beans, rice or a salad.