Shredded Brisket Tacos – GFCFSF

June 27, 2014

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Shredded Brisket Tacos - GFCFSF

4 lb. trimmed beef brisket, preferably the flat half
1 large yellow onion, chopped
1 15 ounce can of whole or chopped tomatoes, preferably fire-roasted
1 teaspoon black peppercorns
4 dried bay leaves
3 medium cloves garlic, crushed
1 serrano chile, coarsely chopped
1 tablespoon kosher salt

Put the brisket ingredients in a 6-quart Dutch oven and cover with 10 cups of water. Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover. Simmer until the meat is falling-apart tender,about 4 hours. Add hot water as needed during cooking to keep the meat submerged.

Transfer the brisket to a cutting board and let sit until cool enough to handle. Reserve the cooking liquid. Scrape away and discard any fat from the brisket. Using your fingers or two forks, tease the meat into shreds. Cut the shreds crosswise into 1-inch pieces. Transfer the meat to a medium mixing bowl and moisten with 1/2 cup of the reserved broth.

Serve on corn tortillas with guacamole and pico de gallo, if desired.

Beef brisket tacos
Beef brisket tacos