Barbecue Brisket Tacos Recipe
Photo: Mike Garten
Makes 20 tacos
Ingredients
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)
Directions
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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Ingredients
Directions
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.
Want more stories like this delivered to your inbox? Sign up for the Oprah.com Food Newsletter!
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