Beef Brisket is slow cooked and served on tortillas with cheese and sautéed onions and peppers, then served alongside the pan juices for dipping.
- 1 (3 to 4 lb) brisket, from the flat cut, with a little bit of fat still on it
- salt and pepper
- 1 tablespoon vegetable oil
- 1 yellow onion, cut into quarters
- 8 cloves of garlic
- 1/4 cup red wine vinegar
- 2 cups beef broth
- 1 teaspoon ground cumin
- 2 jalapeños, halved lengthwise and seeded
- 2 stems of cilantro
- 1 bay leaf
- 1 teaspoon vegetable oil
- 1 yellow onion, cut into slivers
- 2 poblano chiles, roasted, peeled, seeded and cut into strips
- 1 1/2 cups shredded Monterey Jack cheese
- 12 flour tortillas (I used the Buttermilk Bacon-Fat Flour Tortillas from the book)
- salsa, for serving
For the Brisket:
- Preheat the oven to 250F.
- Season all sides of the brisket with salt and pepper. Heat the oil in a large, ovenproof pot. Add the brisket and brown on both sides, about 5 minutes per side. Remove the brisket from the pot.
- Add the onion to the pot and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic cloves and continue to cook for 2 more minutes. Turn the heat off and add the vinegar. Scrape the bottom of the pan to remove all of the pan drippings.
- Add the brisket back into the pan (along with any accumulated juices), fat side up. Pour in the beef broth, cumin, jalapeños, cilantro and bay leaf. Cover the pot with a lid and transfer to the oven. Cook for 5-6 hours (about 1 1/2 hours per pound) until fork tender.
- Take the pot out of the oven, remove the lid and let it rest for 30 minutes.
For the Tacos:
- Heat the vegetable oil in a skillet over medium-low heat and add the onions. Stir until softened, about 10 minutes. Add the poblano strips and cook 1 minute more.
- After the brisket has rested, remove from the pot and cut off the fat. Shred the meat with 2 forks.
- To make the gravy, strain the cooking liquid and discard any fat. Add 2 tablespoons of the liquid to the brisket, and reserve the rest for serving. Add more salt and pepper to the brisket if needed.
- Heat the broiler. Working in batches, place 3-6 tortillas on a baking sheet to top each tortilla with 2 tablespoons of shredded cheese. Place the tortillas under the broiler until the cheese melts, about 30 seconds. Repeat with the remaining tortillas. Fill the tortillas with the shredded brisket the onions and peppers. Serve with the reserved gravy.