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April 23, 2019
catebogue

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Beef Brisket Tacos

Sometimes I just absolutely HAVE to have my Mexican food fix!  This recipe sounded perfect to me.  It does require a bit of prep, but it’s SO worth it.  The flavor combination is incredible, and for just me and my husband, it makes 2 meals.  SO DELICIOUS!

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MENU:

BEEF BRISKET TACOS

RED CABBAGE SLAW

PICKLED RED ONIONS

RED PEPPER AIOLI

 

(ARE YOU KIDDING ME?) BEEF BRISKET TACOS

(Adapted from The Wacky Spoon)

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These are absolutely THE best beef tacos I’ve ever tasted!  Alternately though, you can prepare the brisket and simply enjoy it as a main course with whatever sides you want.  BUT as a taco filling with the pickled red onions, aioli and cabbage slaw – – – OMG!  AND your kitchen will smell DIVINE!

3-4 lb beef brisket

corn or flour tortillas

Asian Rub:

1 TBSP brown sugar

4 tsp dried basil

2 tsp salt

2 tsp ground ginger

1/4 tsp cinnamon

2 tsp paprika

1 tsp freshly ground black pepper

1/2 tsp garlic powder

1/8 tsp cayenne pepper

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Soy Garlic Sauce:

2 TBSP extra-virgin olive oil

6 garlic cloves, thinly sliced

1/2 cup low-sodium soy sauce

1 1/2 sticks butter, cut into tablespoons and chilled

Freshly ground pepper

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Asian Rub:

In a small bowl combine the rub ingredients. Rub over the brisket coating all sides. Let rest while preparing the sauce.

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Soy Garlic Sauce:
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and sauté ~3 minutes or so, or until golden brown.
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Transfer to a food processor, add the soy sauce and puree.
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Return the mixture to the saucepan and bring to a simmering boil. Whisk in the chilled butter, 1 tablespoon at a time, until the sauce is smooth and fully blended, stirring constantly.
Place brisket in slow cooker.  Pour sauce over the brisket.
Slow Cook:

Cook on low for 8 hours. Remove from the slow cooker and shred beef.  The beef will easily fall apart for you.  You can cut the pieces in half if you like to make it easier to fit your tacos.

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Red Cabbage Slaw

3/4 cup vegetable oil

1/2 cup rice vinegar

1/4 cup honey

4 cups shredded red cabbage

salt and pepper, to taste

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Place 4 cups of shredded red cabbage into a large bowl.

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In a small bowl mix whisk together 3/4 cup vegetable oil, 1/2 cup rice vinegar, 1/4 cup honey, salt and pepper to taste.

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Add the dressing a little at a time, tossing to coat after each addition. Don’t add too much dressing, as you do not want the slaw to be watery. You will have some leftover dressing.

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Pickled Red Onions:

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In a microwave safe bowl place 1-2 sliced red onions with 1/4 cup water.

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Microwave on high for 2 – 3 minutes or until the onions are slightly softened. Drain any excess water and place the onions in a saucepan.

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Cover with 1 cup rice vinegar and enough water to cover the onions. Season with salt. Bring to a boil over high heat and simmer for 1 minute. Transfer back to the bowl and chill in the refrigerator until ready to use.

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Red Pepper Aioli:

3 cloves garlic

1/2 cup mayonaise

12 oz jar roasted red peppers, drained

1/4 tsp red pepper flakes

salt and pepper, to taste

In a food processor add 3 cloves garlic, 1/2 cup mayonnaise, 12 oz DRAINED roasted red peppers, 1/4 tsp red pepper flakes, salt and pepper to taste.

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To Assemble the Tacos:

Spoon a spoonful of the brisket in the middle of a tortilla shell (corn or flour).

Top with a bit of red cabbage slaw and pickled red onions. Top with the red pepper aioli, and ENJOY.

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