Friday, October 23, 2015

brisket tacos... 8 hours

the goods:

2-4 pound beef brisket, trimmed of fat
2 ounces liquid smoke per pound of meat
2 bay leaves
12 ounces beer
flour tortillas, warmed
1 tablespoon canola oil
1 large onion, thinly sliced
1/2 teaspoon balsamic vinegar
pinch of salt
finely grated cheddar cheese, sour cream, salsa, guacamole, and limes, for serving

Season brisket with salt and pepper. In a slow cooker, place brisket, bay leaves, liquid smoke, and beer. Cook on low for 8-10 hours. Remove the brisket and shred the meat. In a large skillet over low heat, add canola oil. Cook onion slices for about 20 minutes, stirring occasionally until soft and translucent. Season with salt and balsamic vinegar, and cook another 2 minutes, stirring to combine. Serve brisket with warm tortillas, caramelized onions, and other toppings.

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