Beef brisket slow-braised in a beer bath and served up with a spicy salsa inside white corn tortillas.
Directions for: the Brisket Taco
Ingredients
1 lb(s) brisket
4 Mexican beers
3 tsp ancho chili
2 tsp chipotle chili, pureed
3 cloves garlic
3 bay leaves
4 cups beef stock
Salt and pepper
8 tomatillos, diced
cup apple cider vinegar
cup sugar
12 (6-inch) white corn tortillas
1 cup spicy salsa
2 radishes, thinly sliced
1 jalapeno, thinly sliced
red onion, thinly sliced
2 sprigs cilantro, loose leaves
cup marble cheese, shredded (optional)
Directions
1. Preheat oven to 300F (150C).
2. Place the brisket in a casserole dish and pour beer over top the brisket, making sure its covered. Add in chilis, garlic, and bay leaves.
3. Place in oven for 5-6 hours. Check the brisket every hour and as needed add beef stock to keep the liquid topped up.
4. when cooked remove from braising liquid and place on wire rack. Fill a pot with the braising liquid on medium-high heat and bring to a boil. Reduce heat to low and let the liquid simmer for 1-3 hours until it is reduced by half. Take the cooled brisket and shred it. Add to the liquid reduction. Season to taste with salt and pepper.
5. in a small pot place diced tomatillos, apple cider vinegar, and sugar on medium heat. Stir until the mixture starts to boil. Reduce heat to low and simmer until it has cooked down into a jam.
6. Fill the tortillas with braised brisket, spicy salsa, tomatillo jam, radish, jalapenos, red onion and cilantro. Repeat with remaining ingredients and drizzle the brazing liquid over the top. Garnish with shredded cheese if using.
See more: Beef, Braise, Cheese, Hot and Spicy, Main, Mexican, Slow Cook, Tomatoes, Vegetables