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.