Braised Brisket Tacos
Experience the ultimate taco night upgrade with these mouthwatering Braised Brisket Tacos! Tender, slow-cooked beef brisket is infused with smoky spices, garlic, and aromatic onions, then braised to perfection in a rich, savory sauce. The meat is shredded and nestled into warm tortillas, ready to be topped with fresh cilantro, zesty lime, and optional garnishes like tangy pickled red onions, creamy guacamole, and crumbly Cotija cheese. With a slow oven braise that locks in incredible depth of flavor, these tacos are perfect for impressing dinner guests or savoring as a comforting family meal. Whether you're hosting Taco Tuesday or looking for an irresistible new recipe, these brisket tacos are sure to become a favorite.
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Recipe Information
Ingredients
- 3 lbs Beef brisket
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 cups Beef stock
- 2 tbsp Tomato paste
- 1 tsp Cumin
- 1 tsp Chili powder
- 2 Bay leaves
- 12 Small tortillas
- 4 Lime wedges
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Pickled red onions (optional)
- 0.5 cup Guacamole (optional)
- 0.25 cup Cotija cheese (optional)
Instructions
Preheat your oven to 325°F (165°C).
Trim excess fat from the brisket, then pat dry with paper towels.
In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to create a spice rub.
Rub the spice mixture all over the brisket, ensuring it's evenly coated.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.
Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
Add the diced onion to the Dutch oven and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the beef stock, tomato paste, cumin, chili powder, and bay leaves to the pot. Stir to combine.
Return the brisket to the Dutch oven, ensuring it is mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the brisket for 3 hours, or until it is fork-tender. Check occasionally, adding more stock or water as needed.
Remove the brisket from the pot and let it rest for 10 minutes. Shred the meat using two forks.
Skim excess fat from the cooking liquid, then return the shredded meat to the pot and mix with the sauce.
Warm the tortillas in a dry skillet or microwave.
Assemble tacos by adding 2-3 tablespoons of shredded brisket to each tortilla.
Top with chopped cilantro, pickled red onions, guacamole, Cotija cheese, and a squeeze of lime, if desired.
Serve immediately and enjoy your flavorful braised brisket tacos!
Nutrition Facts
Calories |
4866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 11638 mg | 506% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 15.8 g | ||
| Protein | 452.4 g | 905% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1212 mg | 93% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 5891 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
