Brisket Tacos
My brother has always been the cook in our family. Sitting down to eat his food brings us together and makes home feel like home. From seafood to pasta, he always adds a special touch that’s hard to find anywhere else. After most meals, the conversation is the same: you simply wouldn’t find a dish like that when eating out, and one day he really should open a restaurant. The same goes for our group of friends. Every weekend we’d get together, listen to metal, drink beer, and let my brother take charge of the barbecue. That’s where he perfected his brisket tacos. This is my slightly more laid-back version of what he makes.
4
servings1
hour10
hours11
hoursIngredients
2300 g 2300 brisket
9 9 garlic cloves
60 ml 60 olive oil
1 1 cinnamon stick
3 3 bay leaves
1 can 1 beef broth or water
2 2 jalapeño peppers
4 4 red tomatoes
2 2 red onions
4 4 limes
1 tsp 1 of white vinegar
1 1 bunch fresh cilantro or coriander
1 1 pack of corn tortillas
Directions
- Slice the brisket, keeping its natural fat. Heat a charcoal grill or cast-iron frying pan. Sear each slice for about 20 seconds per side, turning until a crust forms.
- While the brisket rests, crush 6 cloves of garlic into a paste. Add ¼ cup olive oil, as well as salt and pepper to taste. Rub the paste all over the brisket.
- Place the brisket in a large pot and add 1 cinnamon stick and 3 bay leaves. Pour in enough beef stock or water to keep everything moist. Seal the pot tightly with aluminium foil to trap the steam.
- Preheat the oven to 110 °C. Cook for 10 hours. Carefully unwrap, then shred the brisket.
- For the sauce, or salsa tatemada, toast 2 jalapeño peppers, 4 red tomatoes, 1 red onion, and 3 garlic cloves in a pan. Take it out of the pan, blend with the juice of half a lime, 1 teaspoon white vinegar, a handful of fresh cilantro, as well as salt and black pepper to taste.
- Thinly slice 1 red onion and plenty of cilantro.
- Warm the corn tortillas in a pan. You may find authentic corn tortillas at your local Latino shop. Be sure not to use hard-shell tortillas!
- Fill the corn tortilla with the brisket first, then the salsa tatemada, and the sliced red onions and cilantro. Add lime to taste. Enjoy!
Equipment
- Charcoal grill or cast-iron frying pan
- Large oven-proof pot
- Oven
- Aluminium foil
- Blender
Notes
- You may find authentic corn tortillas at your local Latino shop. Be sure not to use hard-shell tortillas!
- Plan ahead – the brisket cooks for 10 hours at low heat.