Brisket Tacos Recipe

Prepare and sear brisket

Preheat oven to 300°F (150°C). Pat brisket dry and season with kosher salt, black pepper, smoked paprika, chili powder and cumin. Heat 1 tablespoon olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear brisket 4–5 minutes per side until well-browned. Remove brisket and set aside.

Braise

Add quartered onion and smashed garlic to the pot and cook 2–3 minutes until fragrant. Stir in brown sugar and deglaze with apple cider vinegar scraping up browned bits. Pour in beef stock. Return brisket to the pot, fat-side up, adding liquid to come about halfway up the brisket. Cover tightly and transfer to the oven. Braise for 3 to 3½ hours, or until fork-tender (internal temperature ~200°F/93°C).

Shred and finish

Remove brisket to a cutting board and let rest 15 minutes. Strain braising liquid into a saucepan, skim excess fat, and reduce over medium heat until slightly thickened (about 8–10 minutes). Shred brisket with two forks against the grain, then toss shredded meat with ½–1 cup of the reduced braising liquid (reserve extra for serving) and 3–4 tablespoons of the house BBQ sauce. Keep warm.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, hot sauce, garlic powder and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Set aside; use some to finish brisket and reserve some for drizzling on tacos.

In a large bowl, combine shredded green and red cabbage, shredded carrot and chopped cilantro. In a separate small bowl whisk together mayonnaise, lime juice, apple cider vinegar, sugar, salt and black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Refrigerate at least 15 minutes to let flavors meld. Taste and adjust acidity or salt before assembly.

Heat a grill pan or skillet over medium-high heat. Toss drained pickled jalapeños with 1 teaspoon olive oil. Grill 1–2 minutes per side until charred spots appear and warmed through. Remove and keep warm. These will be used whole or sliced on the tacos.

Cook fries according to package instructions or hand-cut method: toss fries with 2 tablespoons vegetable oil and salt, spread in a single layer on a baking sheet and bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Keep hot.

Warm tortillas in a dry skillet or on a griddle over medium heat for 20–30 seconds per side, or brush lightly with butter/oil and warm in a skillet. Keep warmed tortillas wrapped in a clean towel.

To assemble each taco: place 2 warmed flour tortillas on the plate. Add 3–4 ounces (about ½ cup) shredded brisket to the center of the tortillas. Top with a handful (about 1/3 cup) of slaw. Add 3–4 grilled pickled jalapeño slices or 1 whole grilled jalapeño per taco as preferred. Drizzle 1–2 tablespoons house BBQ sauce over the filling. Garnish with a sprinkle of chopped cilantro and a squeeze of lime.

Serve two assembled tacos per order with a portion of French fries (about 6–8 oz), a pickle spear, and an extra side of slaw if desired. Provide extra BBQ sauce at the side.