Braised beef brisket taco

Votes: 1

Time: 3 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 307, total fat 24 G., saturated fats 9 G., proteins 19 G., carbohydrates 4 G., fiber 1 G., cholesterol 95 mg, sodium 357 mg, sugar 1 G.

Beef brisket is simmered in a flavorful sauce with poblano peppers, smoked paprika, and tomato juice until tender, then served on tortillas with the sauce and other traditional taco ingredients: cabbage, greens, radishes, and salsa. The tacos are juicy, filling, and bursting with multifaceted flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. chili powder
4 tsp ground cumin
2 tsp smoked paprika
2 kg beef brisket
1 tbsp. vegetable oil
2 poblano peppers, seeded and chopped
1 red onion, chopped
8 cloves garlic, crushed
1.5 tsp ground coriander
0.5 tsp dried oregano (preferably Mexican)
1.5 cups tomato juice
1 cup lightly salted chicken broth
2 tablespoons apple cider vinegar
Corn tortillas, for serving
Shredded cabbage, thinly sliced radishes, pickled jalapeños, pico de gallo and/or cilantro, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, poblano pepper, tomato juice, apple cider vinegar, chili seasoning, cumin, coriander, oregano, paprika

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Prepare the brisket:

In a small bowl, combine 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket, coating it completely.

Heat vegetable oil in a large Dutch oven over medium-high heat. Add the brisket, fat side down, and cook until browned on both sides, 5-6 minutes. Transfer to a plate.
Add the poblano pepper, onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, cilantro, oregano, and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables are tender, 3-5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Place the brisket, fat side up, in the liquid and cover the pot with a lid.
Roast until very tender and a thin knife inserted into the center of the brisket passes through easily, about 3 hours.
Transfer the brisket to a cutting board. Use a spoon to skim off and discard any excess fat from the surface of the sauce, then blend the sauce with an immersion blender until smooth (or transfer to a regular blender and blend). Add vinegar and salt to taste.
Transfer about 3/4 cup of the sauce to a small serving bowl. Stir 2 tablespoons of water into the remaining sauce in the pan. Thinly slice the meat across the grain and return to the pan. Cook over medium heat, stirring occasionally, until the meat is well coated and heated through.
Heat the tortillas in a dry skillet or microwave. Serve the brisket on the tortillas, drizzled with the reserved sauce.