How to Make Brisket Tacos

How to Make Brisket Tacos :

3 lb. brisket; 1/4 cup kosher salt; 1 cup corn or veg oil; 8 bay leaves; 5 heaping spoonfuls of Better Than Bouillon chicken or veg stock; enough water to cover brisket. RECIPE: Cut brisket into fist-sized pieces. Season with salt and pepper. Coat a pan in oil and brown outside of brisket in pan. Add stock and water; braise 4 hours. Warm tortillas on dry pan. Serve brisket with tortillas with toppings of your choosing, such as cilantro, chopped white onions or salsa.

I am going to show you how to make one of my favorite tacos today, and that’s the beef brisket. So brisket is actually this area of the cow, and it’s very fatty. And the reason why it’s so delicious is that it has really good fat marbling. Now I like to leave a little bit of the fat on the meat when I’m cooking it because it gently cooks the meat, and it brings out such a deeper flavor. So what I’m going to do is actually create fist-sized pieces so it fits nicely in a pan.

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