Taco or fajita seasoning
4 lb beef brisket
1 Tbs vegetable oil
1 poblano pepper, seeded and chopped
1 red onion, chopped
8 cloves garlic, minced
12 oz tomato juice
1 cup chicken broth
2 Tbs apple cider vinegar
Pico, sour cream, cheese or your fave taco toppings
Preheat the oven to 325 degrees F.
Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the taco/fajita mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven or cast-iron pot over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes on each side. Transfer to a plate.
Add the poblanos, red onion, garlic, 3 Tbs taco/fajita seasoning. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Stir in the tomato juice and chicken broth and remove from the heat.
Place the brisket fat-side up in the liquid and cover the pot. Bake 3 hours or until it’s tender enough for you.
Remove cooked brisket and slice/chop against the grain to your preference and return meat to the liquid in the pot. Add apple cider vinegar and add a couple tablespoons of water if necessary. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.
Serve with hard or soft tortillas, corn or flour…all your preference.
-No measurement on the seasoning to coat the brisket…use as much as needed
-Original recipe called for cumin, coriander, chili powder, etc. but I just substituted a taco seasoning.
-Recipe used 2 poblanos but I only used one…your call here
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