Brisket Recipe
(Flour tortilla, brisket, pico de gallo, red onions, shredded cheese)
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Ingredients
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Tortilla
Brisket
Toppings
Method
Preparation of Brisket
- 1
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub this mixture all over the brisket.
- 2
Sear the Brisket
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned brisket and sear on all sides until browned, about 4-5 minutes per side.
- 3
Cook the Brisket
Transfer the seared brisket to a slow cooker. Pour the beef broth over the brisket. Cover and cook on low for 8-10 hours or until the brisket is tender and easily shredded.
- 4
Shred the Brisket
Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes. Shred the meat with two forks.
Assembly
- 5
Prepare the Tortillas
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- 6
Assemble the Brisket Wraps
Place a portion of shredded brisket on each tortilla. Top with pico de gallo, sliced red onion, and shredded cheese.
- 7
Wrap the Tortillas
Fold the sides of each tortilla inwards and then roll it up from the bottom to form a wrap.
- 8
Serve
Serve the brisket wraps warm with your favorite dipping sauce or salsa on the side.
