Brisket Tacos

Name: Brisket Tacos
Prep time: 15 min
Total time: 4 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: 2 tbsp. olive oil; 1 (4 lb.) piece brisket flat, trimmed; 4 tsp. kosher salt, divided; 2 1/2 tsp. black pepper, divided; 1 white onion, thinly sliced; 6 garlic cloves, chopped; 1 (1 inch) piece ginger, peeled and chopped; 6 chipotles in adobo, chopped, plus 2 Tbsp. adobo sauce (from 1 [7 oz.] can); 1 tbsp. red wine vinegar; 1 1/2 tsp. dried oregano; 1 1/2 tsp. ground cumin; Corn tortillas, for serving; 1/2 red onion, thinly sliced; 1/2 c. red wine vinegar; 1 tsp. granulated sugar; 1/4 tsp. kosher salt; Corn tortillas; Shredded lettuce; Sour cream; Cilantro leaves, roughly chopped

Easy pickled onions provide delicious tang and crunch!

By Hannah KlingerPublished: Apr 4, 2023

2 Ratings

the pioneer woman's brisket tacos recipe

Caitlin Bensel

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

4 hrs 50 mins

Jump to recipe

If the brisket you know comes smoked with barbecue sauce or simmered with carrots and potatoes, these brisket tacos will blow you away. A slow braise with spicy chipotle peppers in adobo, garlic, and ginger infuses the brisket as it becomes meltingly tender. Don’t be tempted to skip the browning step here: It gives the meat a delicious caramelized crust and creates the drippings to sauté the onion. Pile the brisket onto tortillas with hot pink pickled onions (a snap to make in the microwave). It’ll taste better than all the tacos you’ve had before, and will rank right at the top of your favorite Mexican-inspired meals.

What is a brisket flat?

Brisket is a big cut of beef made up of two parts: the point and the flat. The point is the curved, narrower end of the brisket, and the flat looks like a rectangle. Most supermarkets sell them separately, but if the brisket comes whole or the flat is too big, ask the butcher to cut it for you.

Is brisket expensive?

The cost of beef has risen a lot over the past few years, so even cuts that aren’t considered prime (like steak or tenderloin) can feel pricier. Still, this cut is more affordable than others, packs a ton of beefy flavor, and can easily serve a crowd or be used in multiple meals.

How do you keep brisket from getting tough?

Funny enough, brisket often becomes tough and dry when cooked in liquid because a high-heat simmer draws out the brisket’s juices and causes the meat fibers to tighten up. Be sure to keep the heat at a low, slow simmer (it’ll take time, but the results will be worth it!).

Advertisement - Continue Reading Below

Ingredients

For the brisket:

2 Tbsp.
olive oil
1
(4 lb.) piece brisket flat, trimmed
4 tsp.
kosher salt, divided
2 1/2 tsp.
black pepper, divided
1
white onion, thinly sliced
6
garlic cloves, chopped
1
(1 inch) piece ginger, peeled and chopped
6
chipotles in adobo, chopped, plus 2 Tbsp. adobo sauce (from 1 [7 oz.] can)
1 Tbsp.
red wine vinegar
1 1/2 tsp.
dried oregano
1 1/2 tsp.
ground cumin
Corn tortillas, for serving

For the pickled red onions:

1/2
red onion, thinly sliced
1/2 cup
red wine vinegar
1 tsp.
granulated sugar
1/4 tsp.
kosher salt

To serve:

Corn tortillas
Shredded lettuce
Sour cream
Cilantro leaves, roughly chopped

Directions

1. Step 1For the brisket: Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the brisket all over with 3 teaspoons of the salt and 2 teaspoons of the pepper. Cook the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer the brisket to a large plate; set aside.
2. Step 2Return the Dutch oven with the drippings to medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until softened, about 6 minutes. Stir in 2 cups of water, chipotles in adobo, vinegar, oregano, cumin, the remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Nestle the meat in the pan.
3. Step 3Bring the broth to a simmer over medium-heat. Cover and decrease the heat to low to maintain a low simmer. Cook until the brisket is fork tender, 4 to 5 hours.
4. Step 4Using two forks, shred the brisket in the Dutch oven. Cover and keep warm over low.
5. Step 5For the pickled onions: Meanwhile while the brisket is cooking, combine the sliced red onion, vinegar, 1/2 cup water, sugar, and salt in a small microwave-safe bowl. Microwave until steaming, 3 minutes. Let cool for at least 10 minutes.
6. Step 6To serve: Place the shredded brisket in warm corn tortillas. Garnish with the pickled red onions, shredded lettuce, sour cream, and cilantro.