Hearty Brisket Tacos with Pink Pickled Onions

Tortillas filled with seasoned brisket and topped with pickled onions.
Directions for: Hearty Brisket Tacos with Pink Pickled Onions

Ingredients

3 Tbsp canola or vegetable oil

1 3- to 4-lb piece brisket

Kosher salt and freshly ground black pepper

3 Tbsp canola or vegetable oil, for searing

1 large onion, sliced

2 large carrots, large dice

2 ribs celery, large dice

4 cloves garlic, minced

2 cups beef broth

orange, juiced

cup red wine

2 bay leaves

1 26.46-oz package crushed tomatoes, such as Pomi

Tortillas, warmed if desired, for serving

Pink Pickled Onions, recipe follows

Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving

Pink Pickled Onions

1 cup warm water

cup apple cider vinegar

1 Tbsp sugar

Kosher salt

1 large red onion, thinly sliced

Hot sauce, for seasoning

Directions

1. Preheat the oven to 325F.

2. Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.

3. Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.

4. Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!

Pink Pickled Onions

1. Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. Add tabasco sauce to taste.

See more: Beef, Main, Mexican