Thursday, May 5, 2011

Brisket Tacos

Brisket Tacos

One or two days before you want to serve brisket tacos cook up a brisket. This is how I do it. I buy a whole untrimmed brisket, about 10-12 pounds. I generously salt and pepper the brisket with kosher salt and coarsely ground black pepper. I coat the entire brisket with a generous amount of chili powder. I usually do this step in the sink to minimize the mess. The chili powder actually holds in the moisture from the beef so you don’t need to put in in a bag or cover it with foil. I put the brisket on a rack over a baking pan or a roasting pan, then into a 400 degree oven for about an hour. I turn the heat down to 200 and cook it for about 8 more hours. After this come out of the oven it needs to cool for at least one hour. Put the drippings from the meat into a fat separator. Throw out the grease but save the dark brown juice.

The day you are ready to serve brisket tacos slice the meat up into taco sized pieces and put into a large pan or crock pot. To the beef add the reserved brown juice, 16 oz jar of salsa verde, 14-16 oz can of tomato sauce, 1 T Cumin, 1 chopped onion, and 6 Cloves of Garlic, minced. Mix the sauce up with the meat. Cover and heat for a couple of hours at 350.

This make enough taco meat for about 20 hungry people.

Serve this on corn tortillas with queso fresco, salsa or pico de gallo, and guacamole.

This recipe is easily adapted to using leftover brisket

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