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 most weeks and since I had pizza yesterday, today it’s taco Thursday.
I’ve been trying to cook with more cuts of beef. Until recently I stuck to flank steak and filet because they’re familiar and almost always turn out well. Brisket had always felt intimidating, even though my grandmother was an expert at it. I hadn’t had much brisket since she passed in 2009, so I decided to try a slow-cooked version that still felt comforting — tacos are a safe place to experiment since tortillas and cheese make most things delicious.
The crockpot helps too. It’s an easy way to turn a tougher cut of meat into tender, flavorful shredded brisket with very little hands-on work.
These brisket tacos are similar in spirit to short rib tacos but use a different cut and are topped with crisp shredded red cabbage and sweet corn. Raw cabbage might have seemed odd to me a decade ago, but now I love its crunch and freshness in tacos. Add a squeeze of lime and some crumbly queso fresco and dinner comes together quickly.
Crockpot Brisket Tacos
Yield:
4
to 6
8
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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 black pepper
- 1/2 teaspoon chili powder
- 8 ounces beer
- 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, crumbled
- 8 to 10 flour tortillas
Instructions
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Season the brisket with salt, pepper, smoked paprika, cumin, onion powder and chili powder. Place it in the crockpot and pour in the beer. Cook on low for 8 hours until the meat is tender. If the brisket remains in one piece, transfer it to a cutting board and shred it with a sharp knife and a fork, or shred it directly in the crockpot. Return the shredded brisket to the crockpot and cook another 30 minutes so it soaks up the juices, stirring occasionally.
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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. Assemble the tacos with warmed tortillas, a generous portion of brisket, the lime-dressed cabbage, a few spoonfuls of corn and crumbled queso fresco. Serve with extra lime wedges.
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