Pappasito’s Beef Brisket Tacos

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by Pappasito's

khou.com

Posted on October 14, 2013 at 2:49 PM

Updated Monday, Oct 14 at 2:52 PM

Pappasito’s Beef Brisket Tacos

Serves 6-8

Pappasito’s Beef Brisket Tacos are a favorite amongst Guests looking for hearty and authentic street tacos. There are many ways to cook a brisket, but we have found that simply braising the brisket with kosher salt and black pepper brings out the meatiest flavor of the beef. To build the Pappasito’s Beef Brisket Tacos we use diced red onion, queso fresco, Mexican crema and whole cilantro sprigs. Other toppings that go great with brisket tacos include avocado, tomatillo salsa, pickled onions and roasted jalapenos. Be sure to serve limes for Guests who want a little extra zip!

BRISKET:

Beef Brisket, 4-5 lb, flat top, untrimmed      

Kosher Salt

Coarse Ground Black Pepper

Olive oil

Water

TACO TOPPINGS:

3” Corn Tortillas

Mexican Crema

Red Onion, diced

Queso Fresco, crumbled

Cilantro Sprigs

Lime Wedges

Directions:

Preheat conventional oven to 350 degrees.

Place brisket on a cutting board and dab off any extra moisture with paper towels.

Season heavily with kosher salt and coarse ground black pepper.

Place ¼ cup of olive oil in a large sauté pan over a high heat.

Sear brisket on both sides for 1-2 minutes per side. 

Remove from pan and place brisket, fat side up in a roasting pan.

Pour water into the pan with the brisket until water comes ½”- ¾” up the sides.

Wrap the entire pan in foil, ensuring that it is completely sealed.

Roast in oven for 3 ½ to 4 hours, depending on thickness (about 45-60 minutes per lb).

Remove from the oven, keep covered and allow to rest in the juices until the internal temperature reaches 110 degrees (over an hour).You know it’s cooled enough when it’s warm, but able to be handled.

Remove the brisket from the pan and place on a cutting board. Using either your hands or the back of a knife, scrape off some of the fat that is on the top of the brisket. It’s fine to leave some on there, but try to remove the bigger deposits of fat.

Cut the brisket, against the grain, into sections about 2 ½” – 3” thick, then begin to pull the brisket fibers. Don’t pull it to where it is too stringy; it’s nice to have some thicker pieces as well. Place all of the meat in a serving dish with high sides and toss to incorporate the different size pieces.

Strain the liquid that was left in the bottom of the pan. If there is a lot of grease, use a spoon to skim off the fat that settles at the top of the pan juices.  Pour some of the strained pan juices back into the serving dish with the meat. This will keep the meat moist.

Build tacos to your liking using the toppings from the above list.

 

 

 

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