Makes 20 tacos


  • 1 cup ketchup
  • 3 Tbsp. spicy brown mustard
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. Worcestershire sauce
  • 3 garlic cloves, crushed
  • 1 (3- to 4-pound) beef brisket (trimmed of excess fat and halved)
  • 1/4 cup Zesty Rub (see recipe)
  • 20 corn tortillas
  • Cilantro
  • Sliced radishes
  • Lime wedges
  • Crumbled Cotija cheese
  • Romesco Salsa and/or Avocado Crema (see recipes)


    Active time: 15 minutes
    Total time: 8 hours 30 minutes

    Spray bowl of a 6- to 8-quart slow cooker with nonstick cooking spray. Add ketchup, spicy brown mustard, balsamic vinegar, Worcestershire sauce, and garlic cloves; whisk to combine. Coat brisket halves on all sides with Zesty Rub and add to slow cooker. Cover and cook until tender but not falling apart, about 8 hours on low. Transfer brisket to cutting board. With forks, shred meat. Return meat to slow cooker; stir to coat with sauce. Serve pulled brisket with warmed tortillas, cilantro, sliced radishes, lime wedges, crumbled Cotija cheese, and Romesco Salsa and/or Avocado Crema.

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