Name: Hearty Brisket Tacos with Pink Pickled Onions
Yield: 6 - 8 servings
Cuisine: Mexican
Ingredients: 3 tbsp canola or vegetable oil; 1 3- to 4-lb piece brisket; Kosher salt and freshly ground black pepper; 3 tbsp canola or vegetable oil, for searing; 1 large onion, sliced; 2 large carrots, large dice; 2 rib celery, large dice; 4 cloves garlic, minced; 2 cups beef broth; ½ orange, juiced; ½ cup red wine; 2 bay leaves; 1 26.46-oz package crushed tomatoes, such as Pomi; Tortillas, warmed if desired, for serving; Pink Pickled Onions, recipe follows; Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving; 1 cup warm water; ½ cup apple cider vinegar; 1 ½ tbsp sugar; Kosher salt; 1 large red onion, thinly sliced; Hot sauce, for seasoning

Yields

6 - 8 servings

Tortillas filled with seasoned brisket and topped with pickled onions.

ingredients

tbsp canola or vegetable oil

1 3-

to 4-lb piece brisket

Kosher salt and freshly ground black pepper

tbsp canola or vegetable oil, for searing

large onion, sliced

large carrots, large dice

rib celery, large dice

cloves garlic, minced

cups beef broth

orange, juiced

cup red wine

bay leaves

1 26.46-oz

package crushed tomatoes, such as Pomi

Tortillas, warmed if desired, for serving

Pink Pickled Onions, recipe follows

Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving

Pink Pickled Onions

cup warm water

cup apple cider vinegar

1 ½

tbsp sugar

Kosher salt

large red onion, thinly sliced

Hot sauce, for seasoning

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 325ºF.

Step 2

Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.

Step 3

Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.

Step 4

Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!

Step 5

Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. Add tabasco sauce to taste.

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Hearty Brisket Tacos with Pink Pickled Onions

ingredients

Pink Pickled Onions

directions

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