RECIPES

Brisket Tacos

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PREP/COOK TIME

Prep Time: 6 hours 30 minutes
Cook Time: 6 hours

DIFFICULTY

SERVINGS

Ingredients:

For the Brisket:

3 pounds Farmview Market brisket from the flat cut

Salt & pepper

1 Tbsp vegetable oil

1 large yellow onion, cut into quarters

8 whole cloves garlic

1/4 cup red wine vinegar

2 cups Pacific Foods beef broth

1 tsp ground cumin

2 jalapenos, seeds and stems removed, cut in half, lengthwise

2 leafy stems cilantro

1 bay leaf

For the salsa:

3 cups small diced fresh pineapple

1 red bell pepper, chopped

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

1 medium jalapeno, seeds and ribs removed, finely chopped

3 Tbsp lime juice (from about 1 1/2 limes)

1/4 tsp sea salt

For assembling the tacos:

1 tsp vegetable oil

1 large yellow onion, cut into slivers

2 jalapeno peppers, seeds and stems removed, minced

1 cup shredded Sweetwater Valley Farm Monterey Jack cheese (4 ounces)

El Milagro Corn tortillas

Directions:

Preheat the oven to 250F.
Sprinkle the brisket with salt and black pepper.
In a large, oven proof pot (such as a Dutch oven) heat the oil on medium and brown the brisket on both sides (about 5 minutes per side). Remove the brisket from the pot and add the onions. While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes.
Turn off the heat and add the red wine vinegar, scraping along the bottom to loosen all the pan drippings.
Place the brisket, fat side up, back in the pot. Pour in the beef broth. Add the cumin, jalapenos, cilantro, and bay leaf. Cover and place in the oven and cook for about 6 hours or until it is fork tender.
Remove from the oven and let it rest, uncovered, for 30 minutes.
Meanwhile, make the salsa. In a medium bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeno. Add the lime juice and salt and stir to combine. Season to taste with additional lime juice and/or salt. Set aside until the brisket is ready.
After the brisket has rested, remove it from the pot and cut off the fat cap. Shred the meat with two forks until it is in long strands. Strain the cooled broth from the pan, throwing out the vegetables. Remove the fat from the broth. Add two tablespoons of the broth to the shredded brisket and reserve the rest for serving.
To make the tacos: Fill each tortilla with Monterey Jack cheese, shredded brisket, sauteed onions and jalapenos, broth and pineapple salsa.