I’m so full, I can barely breathe, but I had to get this Awesome Braised BBQ Brisket Tacos recipe posted so I could share it with you as soon as possible.
Tonight’s dinner was awesome! I’ve had off for the last two days and have been cooking lots. Yesterday, I found the perfect portion of beef brisket at the food store, just about 1 pound and small enough that I wouldn’t feel guilty about making a huge ground beef meal for four.
I’ve made braised brisket before, but this time I immediately thought back to the delicious BBQ brisket tacos I ate at On the Border! Topped with cheese, the BBQ brisket tacos were sinfully delicious.
Keeping that in mind, I grabbed a bottle of Jack Daniels BBQ sauce on my way out and knew I had some ingredients at home that could enhance the flavor of the BBQ sauce.
This morning, I did a little research and development, looking up various brisket recipes, taking a few ideas here…a few ideas there, and adding what I thought would make for a yummy combination of flavors.
I crossed my fingers, let the brisket cook for almost three hours and out came the most flavorful, tender, savory BBQ brisket tacos ever. The sauce was even better and tasted of sweet and tangy BBQ sauce with just a hint of flavor from the onions and garlic it cooked with.
I topped the BBQ Brisket Tacos with some sour cream and a sprinkling of cheddar cheese, and you have a hearty, satisfying dish! Try this recipe this weekend; it’s the PERFECT football meal!! Oh, and let me know how you like it!
Awesome Braised BBQ Brisket Tacos
- 1 pound ground beef (minced beef)
- 1 dash olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 small yellow onion - quartered
- 3 garlic cloves - smashed
- ⅓ cup apple cider vinegar
- 2½ cups beef stock (beef broth or beef bouillon)
- ¾ cup BBQ sauce (barbecue sauce) - preferably Jack Daniel’s Brand
- 1 tablespoon paprika
- 1 tablespoon chili powder (chilli powder in British English)
- ¼ teaspoon cayenne pepper
- Take the brisket out about 30 minutes before bringing the meat to room temperature.
- Preheat the oven to 350°F.
- Season the brisket with plenty of salt and pepper on both sides. Heat a large heavy-bottomed pot over medium to high heat and coat with extra virgin olive oil. When screaming hot, add the brisket- you should hear a very loud sizzle. Sear the beef for at least 5 to 7 minutes so that you get a nice brown crust. Str the brisket and continue to sear the meat. Transfer the brisket to a plate, drop the heat down to medium and add another drizzle of extra virgin olive oil- don’t worry if the bottom of your pot is browned and crusty- you want this!
- Add the onions and the garlic and cook until fragrant, about 3 minutes. Next, deglaze the pot by adding the apple cider vinegar, making sure to use a wooden spoon to scrape any bits off the bottom of the pot.
- When the vinegar has just about evaporated, stir together the beef broth, BBQ sauce, paprika, chili powder, and cayenne pepper.
- Add the brisket back to the pot, bring just to a boil, cover and transfer to the oven. Cook for 2½ to 3 hours. I stirred the brisket over halfway through the 3 hours it took to cook.
- Meanwhile, whisk together the flour, cayenne, chili powder, paprika, salt and pepper in a bowl and set aside for later. When the brisket is cooked, remove it from the oven and let the roast sit.
- Remove the brisket from the pot.
- Assemble the cheese, sour cream, and tortillas, and prepare your tacos! I added a few spoonfuls of the savory BBQ sauce to the shredded beef. You can serve it with rice and beans and enjoy this scrumptious dinner!