Brisket Tacos

Image by Liza Schoenfein

By Brian Perrone December 2, 2015

Slows Bar B Q’s chef and pitmaster, Brian Perrone, recommends barbecued brisket over braised for this recipe, but says that “braised will work, too. I just wouldn’t go with a brisket braised in red wine.” Beer-braised brisket worked well when the Forward tested these tacos. We also decided to make a miniature version, perfect for holiday hors d’oeuvres, by using a 3-inch round cookie cutter to make the tortillas smaller.

1¼ pounds smoked or braised beef brisket (leftovers are fine)
¼ pound onion (about half a medium onion), sliced thin into ½ moons
1 ounce hot sauce
6 ounces well-seasoned beef broth or stock (If using braised brisket that has its own sauce, skipped this step)
Small white corn tortillas
1 avocado, cut lengthwise into thin slices
1 small onion, finely chopped (optional)
Lime wedges for garnish

1) Cut brisket into small pieces. Heat a pan over medium-high heat. Add neutral oil of your choice and sauté onions until lightly browned. Add brisket, broth (or brisket’s sauce) and hot sauce. Bring mixture to a simmer. The meat should be kind of saucy.

2) Heat tortillas on a lightly oiled griddle or over an open flame on the stovetop. Use two tortillas per taco. Add about 2 ounces of the brisket. Add a slice of avocado and some chopped onion if desired. Serve straight away with lime wedges and extra hot sauce on the side.

Brian Perrone is chef, pitmaster and owner of Slows Bar B Q (www.slowsbarbq.com).

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.

This year, we have stood together in strength and sorrow. Our Forward team has worked around the clock to help you find clarity amid the chaos.

If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.

Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.

— Rachel Fishman Feddersen, Publisher and CEO