Beef brisket tacos are a serious upgrade from the ground beef tacos that I grew up with. The tender strands of pulled brisket get their smoky, subtly sweet flavor from an overnight marinade. That marinade doubles as the cooking liquid, resulting in deeply flavorful juices that keep the shredded brisket moist. Put it together with soft tortillas and your favorite taco toppings, and you have a winning dish for taco night.
We make the brisket from scratch in a slow cooker. If you happen to have leftover barbecue brisket or slow-cooker brisket, you can shred them and wrap them up in tortillas, too.
Ingredients for Brisket Tacos
- Beef brisket: There are two cuts of brisket: the flat cut and the point cut. Either works in this taco recipe. Just make sure you come home with a fresh brisket, not corned beef.
- Beer: Beer contains enzymes that help tenderize the tough brisket. If you’re new to cooking with beer, reach for a light beer. It adds less flavor than a bold dark beer. Nonalcoholic beers also work. Just be sure to avoid hoppy beers because they can make the brisket taste bitter.
- Brisket marinade: Our Test Kitchen used Claude’s Barbeque Brisket Marinade Sauce, which contains liquid smoke, vinegar, chiles, sugar, molasses and spices—everything you need to make a brisket taste incredible. If you can’t find it, use barbecue sauce or a homemade marinade for beef brisket.
- Corn tortillas: This recipe calls for corn tortillas, but you can substitute flour tortillas if you prefer. To make the dish extra special, make your own corn tortillas or flour tortillas.
Directions
Step 1: Marinate the brisket overnight
In a bowl or shallow dish, combine the beer, brisket marinade, bay leaves, salt and pepper. Add the brisket and turn it to coat. Cover and refrigerate it overnight.
Step 2: Slow-cook the brisket
Transfer the brisket and marinade to a 6-quart slow cooker. Cook, covered, on low until it’s tender, 8 to 10 hours.
Step 3: Shred the brisket
Remove the meat from the slow cooker. Reserve the juices in the slow cooker, but discard the bay leaves. When the brisket is cool enough to handle, shred the meat with two forks.
Return the shredded brisket to the slow cooker.
Editor’s Tip: You can keep the brisket warm in the slow cooker for up to two hours. Just make sure the temperature stays above 135°F.
Step 4: Assemble the brisket tacos
Using tongs, serve the shredded brisket on tortillas with a variety of toppings, like shredded cheddar and sliced jalapenos.
Editor’s Tip: Warm the tortillas in the microwave or a hot skillet to make them more pliable.
What do you put on brisket tacos?
There are so many great toppings for brisket tacos that you can choose to mix up the flavor and texture. Toppings also create a fun display for DIY taco bars at parties.
- Make them cheesy: Use a melting cheese like shredded cheddar or Monterey Jack, or opt for a crumbly cheese like cotija.
- Add a creamy texture: Serve tacos with sliced avocado or homemade guacamole. For a cool, tangy flavor, try a dollop of sour cream, media crema table cream or Greek yogurt.
- Have fun with salsa: You can’t go wrong with a homemade salsa like roasted corn salsa, pico de gallo or salsa verde.
- Include some crunch:Â Add texture with finely chopped lettuce, shredded cabbage or crunchy coleslaw.
- Add fresh flavor: Serve the tacos with chopped tomatoes, lime wedges and cilantro. Some people don’t care for cilantro, so we usually leave it on the side.
- Include onions: Chopped onions and pickled red onions are classic toppings for tacos. For a tamer flavor, use green onions instead.
- Get spicy: Amp up the spice with fresh, roasted or pickled jalapenos. A bit of hot sauce or hot salsa is never a bad idea, either.
Can you make this brisket taco recipe ahead of time?
You can slow-cook the brisket in advance, but it’s not a good idea to assemble the tacos ahead of time. You’ll end up with soggy tortillas! Store the brisket with its cooking juices in an airtight container in the refrigerator. It will keep for up to four days in the fridge, or up to three months in the freezer.
How to Reheat Brisket for Tacos
Reheat brisket in a covered pan over low heat on the stovetop. Add water, cooking juices or barbecue sauce to the meat to keep it from drying out. The brisket is ready to eat when it reaches an internal temperature of 165°.
Brisket Tacos Tips
What do you serve with brisket tacos?
Serve brisket tacos with cilantro lime rice, refried beans and a fresh salad like corn salad. Tacos pair well with any dip made for tortilla chips, too. Wash them down with a refreshing margarita or paloma cocktail.
How do you keep brisket from getting tough?
Brisket can become tough if it’s cooked too quickly or at too-high temperatures. It takes time to coax out the meat’s tender texture, so use a low-and-slow cooking technique (like slow-cooking, smoking or braising). Marinating the brisket in beer also helps to tenderize the meat and prevent it from turning out tough.
