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Beef Brisket Tacos

Name: Beef Brisket Tacos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 1 bottle (12 ounces) beer or nonalcoholic beer; 1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt; 2 bay leaves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 fresh beef brisket (3 to 4 pounds), fat trimmed; 20 corn tortillas (6 inches), warmed; Optional: Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa

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Test Kitchen Approved

Total Time

Prep: 15 min. + marinating Cook: 8 hours

Makes

10 servings

Updated: Jun. 30, 2023

Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. We always counted brisket tacos because the brisket could be made in the oven or a slow cooker. —Yvette Marquez, Muy Bueno Recipes + Stories, Littleton, Colorado

Ingredients

1 bottle (12 ounces) beer or nonalcoholic beer
1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds), fat trimmed
20 corn tortillas (6 inches), warmed
Optional: Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa

Directions

In a bowl or shallow dish, combine the first five ingredients. Add brisket; turn to coat. Cover and refrigerate overnight.
Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with 2 forks. Return to slow cooker.
Using tongs, serve shredded brisket in tortillas. Add toppings as desired.

Can you freeze beef brisket tacos?

Once cooled, freeze the meat mixture and juices in airtight freezer containers. To use, partially thaw the meat and juices in the refrigerator overnight, then heat through in a saucepan, stirring occasionally.

Editor’s Note: This is a fresh beef brisket, not corned beef. The recipe was tested with Claude's Barbeque Brisket Marinade Sauce.