Jul 14 2026
Restaurants›SMOKESTAK›Confit Burnt End Taco, Tomatillo Salsa [ Two ] Recipe

Confit Burnt End Taco, Tomatillo Salsa [ Two ] Recipe

Inspired by SMOKESTAK
Time4h
Serves2

Make Confit Burnt End Taco, Tomatillo Salsa [ Two ] Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Confit Burnt Ends

Tomatillo Salsa

Taco Assembly & Garnishes

Method

Confit Burnt Ends

  1. 1

    Season and prepare

    Pat the brisket cubes very dry with paper towels. In a bowl, combine kosher salt, black pepper, garlic powder and smoked paprika. Toss the brisket cubes with the spice mix until evenly coated.

  2. 2

    Heat 2 tablespoons of the neutral oil in a large skillet over medium-high heat. Working in batches if needed, sear the brisket cubes on all sides until a deep brown crust forms, about 2–3 minutes per side. Transfer seared pieces to a single layer in a wide, ovenproof baking dish or Dutch oven.

  3. 3

    Confit braise

    Preheat oven to 275°F (135°C). In a small bowl, whisk together remaining oil, beef broth, dark brown sugar, minced chipotle and apple cider vinegar. Pour the mixture over the brisket cubes — oil should come about halfway up the sides of the meat. Cover tightly with a lid or foil.

  4. 4

    Slow cook

    Place the covered dish in the oven and braise for 3 hours, turning the pieces once halfway through so they cook and absorb the oil evenly. After 3 hours, remove the cover and continue cooking for another 30–45 minutes to render fat and develop deeper caramelization (this is when edges will darken into 'burnt ends'). If pieces are not sufficiently browned, finish under a high broiler for 2–4 minutes, watching closely to avoid burning.

  5. 5

    Reduce pan juices (optional glaze)

    Transfer the cooked meat to a skillet and pour the braising liquid into the pan. Simmer over medium-high heat until it reduces and thickens slightly, 6–8 minutes. Toss the brisket cubes in the reduced glaze to coat and return to oven for 5 minutes to set the glaze.

  6. 6

    Rest

    Let the burnt ends rest 5 minutes before assembling tacos so juices redistribute.

Tomatillo Salsa

  1. 7

    Roast vegetables

    While the brisket braises (or during the last hour), arrange the rinsed tomatillos, jalapeño and quartered onion on a rimmed baking sheet. Broil or roast at 450°F (230°C) for 10–12 minutes, turning once, until charred and softened. Allow to cool slightly.

  2. 8

    Blend salsa

    Place the roasted tomatillos, jalapeño (seed if you want milder heat), roasted onion, cilantro, lime juice, sea salt and sugar into a blender or food processor. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime as needed. Chill briefly if desired.

Taco Assembly & Garnishes

  1. 9

    Prepare tortillas

    Warm a heavy skillet over medium-high heat and add 1 teaspoon neutral oil. Briefly warm tortillas, 20–30 seconds per side, until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

  2. 10

    Pickle onion (optional)

    If your red onion is not pre-soaked, toss thin slices with a squeeze of lime and a pinch of salt and let sit for 5–10 minutes to soften and take the edge off.

  3. 11

    Assemble tacos

    For each taco: place 2–3 confit burnt end pieces on a warmed tortilla, spoon 1–2 tablespoons of tomatillo salsa over the meat, scatter a little crumbled queso fresco, a few pickled red onion slices and a few cilantro leaves. Finish with a small squeeze of lime.

  4. 12

    Serve

    Serve immediately while meat is warm. Leftover burnt ends keep well refrigerated in their oil for up to 4 days; reheat gently in a skillet and refresh with a quick simmer in a little of the reserved braising liquid.

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