Could I be any more predictable?
I can’t help it.
I love tacos.
I love pizza.
I love taco pizza.
I make a pizza or tacos almost every week — pizza was yesterday, so today it’s taco Thursday.
I’ve been pushing myself to cook more beef cuts beyond the ones I’m comfortable with. For years I stuck to flank steak and filet because they’re predictable and always turn out well. Brisket intimidated me, even though my grandmother used to make it all the time. After she passed in 2009 I rarely had it, except in the occasional taco. Tacos felt like a safe way to experiment — cheese and tortillas are hard to ruin — so I decided to try brisket in the crockpot.
The crockpot is terrific at turning tougher cuts into tender, flavorful meat. It’s basically my lazy cook’s secret weapon: low and slow yields meltingly tender results with very little effort.
These tacos are similar to short rib tacos in spirit, but the brisket offers a different texture and flavor. I top them with shredded red cabbage and sweet corn for crunch and brightness—raw cabbage adds a refreshing contrast to the rich beef. A sprinkle of queso fresco finishes each taco perfectly.
Crockpot Brisket Tacos
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Ingredients
- 4 pounds beef brisket
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon chili powder
- 8 ounces beer (your favorite)
- 1/2 red cabbage, sliced until shredded
- 2 limes, juiced + extra for serving
- 1 teaspoon olive oil
- 2 ears sweet corn, cut from the cob (cooked if you prefer)
- 4 ounces queso fresco cheese, crumbled
- 8 to 10 flour tortillas
Instructions
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Rub the brisket with salt, pepper, smoked paprika, cumin, onion powder and chili powder. Place it in the crockpot, pour in the beer, and cook on low for 8 hours. If the brisket remains whole when it’s done, transfer it to a cutting board and shred with a sharp knife and a fork; you can also shred it right in the crockpot. Return the shredded beef to the crockpot and cook for another 30 minutes so it soaks up the juices. Stir or toss the brisket a few times to combine.
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When ready to serve, toss the shredded red cabbage with lime juice, olive oil and a pinch of salt and pepper. Build each taco with brisket, the dressed cabbage, a few spoonfuls of corn and crumbled queso fresco. Add extra lime if you like.
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