braised brisket street-style tacos
- 1 brisket flat half (3 to 3 1/2 lbs)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, sliced
- 4 cloves galic, minced
- 1 bottle (12 ounce) beer
- 1 1/4 cup prepared tomatillo or regular prepared salsa, divided
- 20 small corn tortillas (6 to 7 inch in diameter) warmed
- TACO TOPPINGS
- chopped fresh tomatoes
- chopped onion
- chopped fresh cilantro or prepared pico de gallo
Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove Brisket; season with salt and black pepper.
Add onion and garlic to stockpot; cook and stir 4 to 5 minutes or until onion is crisp-tender. Return Brisket, fat-side up, to stockpot. Add beer and 1 cup salsa; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until Brisket is fork-tender.
Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 18 to 20 minutes or until reduced by half. Stir in remaining 1/4 cup salsa. Meanwhile, trim fat from brisket. Carve diagonally across the grain into thin slices. Return beef to cooking liquid and heat through. Serve beef in tortillas. Garnish with Toppings, as desired.
Nutrition information per serving: 321 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 93 mg cholesterol; 353 mg sodium; 22 g carbohydrate; 3.0 g fiber; 35 g protein; 8.2 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 3.0 mg iron; 32.8 mcg selenium; 7.7 mg zinc; 122.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium, zinc and choline; and a good source of fiber, vitamin B6 and iron.