¾cupBBQ sauce (barbecue sauce) - preferably Jack Daniel’s Brand
1tablespoonpaprika
1tablespoonchili powder (chilli powder in British English)
¼teaspooncayenne pepper
Instructions
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!