Another recipe taken from my newest cookbook. Ed liked the sound of this and I liked, guess? The simplicity of it. Again, the only ingredient I had to buy was the brisket, as I had made Chicken Tortilla Soup (recipe: http://evewine101.com/2012/02/08/chef-101-humpday-eve-makes-six-cans-%E2%80%93-and-more-%E2%80%93-tortilla-soup) the day before! I found the meat a little on the dry side, which was cured by the toppings, but my eyes are still watering from the “Liquid Smoke” the recipe called for.
Beef Brisket Tacos
Ingredients:
2-4 pounds beef brisket, fat trimmed (I asked Eddie to trim the fat, the hardest part of the recipe!)
2 ounces/pound of liquid smoke (recommend Claude’s Brisket Marinade Sauce. I couldn’t find that one.. The only one Vons had was Wright’s. Made my house smell alike an outside BBQ all day.)
2 bay leaves
1 (12-ounce) beer (I only had Guinness Extra Stout on hand…seemed to be fine.)
Corn tortillas (Bought small flour ones too as those corn tortillas break a lot.)
Salt to taste
Pepper to taste
Topping Options
Grated cheese
Crema Mexicana (Guess I should have Googled this, didn’t have it. Turns out to be “A fresh buttery-rich Grade A table cream”. I used sour cream.)
Cilantro
Onions (oops, no one in my house likes raw onions…much)
Avocado slices
Salsa
Directions:
Place all the ingredients into the slow cooker and marinate overnight.
Cook on low for 8 to 10 hours.
Remove the brisket and shred the meat.
Warm corn tortillas, add shredded brisket, and garnish with your favorite toppings.
