Breakfast Burrito Recipe

Season brisket

Pat brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, cumin, paprika and garlic powder. Rub the spice mix all over the brisket, pressing to adhere.

Sear brisket

Heat olive oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the brisket 3-4 minutes per side, until well browned. Remove brisket and set aside.

Slow cook

In the same pot add the sliced onion and cook 2-3 minutes to soften. Return brisket to the pot, pour in beef broth, apple cider vinegar and sprinkle brown sugar over the top. Bring to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven, or reduce heat to low on the stovetop. Cook until fork-tender, about 2.5–3 hours depending on thickness. Alternatively use a slow cooker on low for 6–8 hours.

Shred and finish

Remove brisket to a cutting board, let rest 10 minutes, then shred with two forks into bite-sized pieces. Spoon some of the cooking liquid over the shredded meat to keep it moist (reserve 1/2 cup). Taste and adjust seasoning with salt and pepper if needed.

Prepare vegetables

Thinly shred the green and red cabbage, julienne or grate the carrot, and thinly slice the red onion. Combine all vegetables in a medium mixing bowl and toss to combine.

Make pickling brine

In a small saucepan combine apple cider vinegar, water, granulated sugar, kosher salt, black pepper and red pepper flakes. Warm gently over medium heat, stirring, just until sugar and salt dissolve — do not boil. Remove from heat and let cool slightly for 3–4 minutes.

Pickle slaw

Pour the warm brine over the shredded vegetables, tossing to coat evenly. Let sit at room temperature 20–30 minutes to pickle and soften. For best results refrigerate at least 1 hour before assembling; slaw will keep covered in the fridge up to 4 days.

Make scrambled eggs

In a bowl whisk together eggs, milk, salt and black pepper until just combined. Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in eggs and cook gently, stirring occasionally, until soft curds form and eggs are just set, about 4–5 minutes. Remove from heat and keep warm.

Warm tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes. Keep wrapped in a clean towel to stay warm.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/3 cup shredded brisket onto the lower third of the tortilla, drizzle with 1 tablespoon of reserved brisket jus if desired. Top with about 1/4 cup scrambled eggs, 1/3 cup pepper jack cheese, and 2–3 tablespoons of house-pickled slaw. Sprinkle with chopped cilantro and add salsa or hot sauce if using.

Fold and serve

Fold the sides of the tortilla in, then roll from the bottom to form a tight burrito. If you prefer a crisp exterior, heat 1 teaspoon butter in a skillet over medium heat and toast the seam-side down until golden, about 1 minute per side. Serve immediately.