brisket taco

Pat the brisket dry with paper towels. In a small bowl mix kosher salt, black pepper, paprika, garlic powder and onion powder. Rub the spice mixture evenly over all sides of the brisket. Let sit at room temperature for 20–30 minutes (or refrigerate up to overnight and bring to room temp before cooking).

Prep and season

Preheat a heavy Dutch oven or oven-safe pot over medium-high heat. Add olive oil and heat until shimmering. Sear the brisket 4–5 minutes per side until deeply browned (use tongs to hold and brown fat cap edges as well). Transfer brisket to a plate.

Sear

Reduce heat to medium. Add the sliced yellow onion to the pot and cook 4–5 minutes until softened and starting to brown, scraping up browned bits. Add the smashed garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Pour in 1/2 cup beef stock to deglaze, scraping fond from the bottom.

Aromatics and deglaze

Return the brisket to the pot, nestling it fat-side up. Add remaining beef stock, minced chipotle in adobo, apple cider vinegar, brown sugar and bay leaf. The liquid should come about halfway up the brisket; if needed add up to 1/2 cup more stock or water. Bring to a gentle simmer.

Assemble braising liquid

Cover the pot with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise until the brisket is fork-tender, about 3 to 3 1/2 hours for a 2.5 lb piece (check at 2 1/2 hours). The internal temperature should be around 200°F when very tender. Once done, remove from oven and let rest in braising liquid for 15–20 minutes.

Oven braise

Transfer brisket to a cutting board. Using two forks or meat claws, shred the meat against the grain into bite-sized pieces. Skim fat from the surface of the braising liquid and reserve 1/2 cup of warm strained braising liquid to moisten the shredded meat. Mix reserved liquid into shredded brisket to keep it juicy; season with additional salt to taste.

Shred and reserve juices

Heat a cast-iron skillet over medium-high heat. Brush tortillas lightly with neutral oil or melt a little butter. Warm tortillas 30–45 seconds per side until pliable and slightly charred in spots. For a lightly crisped edge, press tortilla in pan with spatula for 10–15 seconds. Keep tortillas warm wrapped in a clean towel.

Warm and crisp tortillas

Place 1.5–2 oz (about 2–3 tbs) shredded brisket on each tortilla. Top with chopped white onion, chopped cilantro, a squeeze of fresh lime, and crumbled cotija. Add pickled red onion and a drizzle of sour cream or crema if using. Serve immediately with extra braising juices on the side for dipping or spooning over tacos.

Assemble tacos

Leftover brisket keeps in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of the reserved braising liquid over low heat until warmed through. Tortillas are best warmed just before serving.

Storage and reheating

beef brisket, trimmed

kosher salt

black pepper, freshly ground

paprika (sweet or smoked)

garlic powder

onion powder

olive oil

yellow onion, halved and sliced thick

garlic, smashed

beef stock

tomato paste

chipotle peppers in adobo, minced

apple cider vinegar

brown sugar

bay leaf

corn or flour tortillas

fresh cilantro, chopped

white onion, finely chopped

lime wedges

crumbled cotija or queso fresco

pickled red onion (optional)

sour cream or crema (optional)

neutral oil or butter for tortillas

salt

Upstairs at Caroline

Recipes

Brisket Taco