Brisket Tacos

Image by Liza Schoenfein

By Brian Perrone December 2, 2015

Slows Bar B Q’s chef and pitmaster, Brian Perrone, recommends barbecued brisket over braised for this recipe, but says that “braised will work, too. I just wouldn’t go with a brisket braised in red wine.” Beer-braised brisket worked well when the Forward tested these tacos. We also decided to make a miniature version, perfect for holiday hors d’oeuvres, by using a 3-inch round cookie cutter to make the tortillas smaller.

1¼ pounds smoked or braised beef brisket (leftovers are fine)
¼ pound onion (about half a medium onion), sliced thin into ½ moons
1 ounce hot sauce
6 ounces well-seasoned beef broth or stock (If using braised brisket that has its own sauce, skipped this step)
Small white corn tortillas
1 avocado, cut lengthwise into thin slices
1 small onion, finely chopped (optional)
Lime wedges for garnish

1) Cut brisket into small pieces. Heat a pan over medium-high heat. Add neutral oil of your choice and sauté onions until lightly browned. Add brisket, broth (or brisket’s sauce) and hot sauce. Bring mixture to a simmer. The meat should be kind of saucy.

2) Heat tortillas on a lightly oiled griddle or over an open flame on the stovetop. Use two tortillas per taco. Add about 2 ounces of the brisket. Add a slice of avocado and some chopped onion if desired. Serve straight away with lime wedges and extra hot sauce on the side.

Brian Perrone is chef, pitmaster and owner of Slows Bar B Q (www.slowsbarbq.com).

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