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Later, Please
April 2018

Brisket Tacos


1 (3-4 pound) first-cut beef brisket
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
1 red onion, quartered
8 garlic cloves
1/4 cup red wine vinegar
4 cups beef broth
1 cup crushed tomatoes
2 tbsp. tomato paste
1/2 teaspoon ground cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 cup chopped fresh cilantro leaves, plus more for garnish
1 bay leaf

For Serving
3/4 cup sour cream
1 tbsp. fresh lime juice
1/4 teaspoon sea salt
8-12 corn tortilla
2 cups shredded napa cabbage
1 cup pickled red onion
1/2 cup crumble cotija cheese
1 or 2 limes, cut into wedges for serving


Preheat the oven to 275°F. Season the brisket on all sides with salt and pepper. Heat the olive oil in a large ovenproof pot. Add the brisket to the pot and brown on both sides, about 5 minutes per side. Remove the brisket from the pot. Add the onion to the pot and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic and cook for 2 minutes more. Add the vinegar and stir to deglaze the pan, scraping the bottom of the pan to incorporate all the pan drippings. Pour in the broth, tomatoes, and tomato paste and bring to a simmer. Add the cumin, paprika, coriander, cilantro, and bay leaf. Season with salt. Return the brisket to the pot (along with any accumulated juices), fat side up. Cover and transfer to the oven. Braise for 4 hours. 

Remove the pot from the oven and carefully transfer the brisket to a large cutting board, reserving the liquid in the pot. Using two forks, shred the brisket in the direction of the grain (the meat should come apart easily). Return the shredded brisket to the pot and stir to incorporate with the juices. Return the pot to the oven and let rest for 10 minutes. 

When ready to serve, in a small bowl, combine the sour cream, lime juice, and sea salt. Warm the tortillas in a skillet over medium heat for about 1 minute on each side. 

Scoop some shredded brisket onto each tortilla. Garnish with the cabbage, a dollop of the sour cream mixture, pickled red onions, and a sprinkle of cotija cheese. Serve with wedges of lime on the side. 

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