Beef Brisket Tacos Recipe
Beef Brisket Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with huge bowls of salads, frijoles, tostadas and salsas. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 8 hours

Ingredients

  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh beef brisket (3 to 4 pounds), fat trimmed
  • 20 corn tortillas (6 inches), warmed
  • Shredded cheddar cheese, media crema table cream, fresh cilantro leaves, thinly sliced green onions, avocado slices and salsa, optional

Directions

In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.
Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker.
Using tongs, serve shredded brisket in tortillas. Add toppings as desired.
Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 10 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef. The recipe was tested with Claude's Barbeque Brisket Marinade Sauce.
Originally published as Beef Brisket Tacos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p22

Nutritional Facts

2 tacos: 278 calories, 7g fat (2g saturated fat), 58mg cholesterol, 947mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 31g protein.

  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh beef brisket (3 to 4 pounds), fat trimmed
  • 20 corn tortillas (6 inches), warmed
  • Shredded cheddar cheese, media crema table cream, fresh cilantro leaves, thinly sliced green onions, avocado slices and salsa, optional
  1. In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.
  2. Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker.
  3. Using tongs, serve shredded brisket in tortillas. Add toppings as desired.
  4. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 10 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef. The recipe was tested with Claude's Barbeque Brisket Marinade Sauce.
Originally published as Beef Brisket Tacos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p22

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