Tucked into warm tortillas, this tender brisket doesn’t need much embellishment. Instead of folded the meat into tacos, you could also serve it in burger buns topped with barbecue sauce, or arrange it on top of a Mexican-inspired salad. This recipe yields enough to feed a crowd and also freezes well. Be sure to choose a well-marbled brisket, as the fat will keep the meat tender and moist.
Slow-Cooker Chili-Rubbed Brisket Tacos
- 2 Tbs. chili powder
- 1 Tbs. coarsely ground pepper
- 1 Tbs. sugar
- 1 Tbs. onion powder
- 2 tsp. dry mustard
- Kosher salt
- 1 center-cut beef brisket, about 6 lb. (3 kg), fat layer trimmed to 1/2 inch (12 mm) thick
- 1 yellow onion, finely chopped
- 1 bottle (12 fl. oz./375 ml) lager-style beer
- Corn or flour tortillas, about 6 inches (15 cm) in diameter, warmed
- Pickled red onions, jalapeño slices, thinly sliced radishes, fresh cilantro leaves, tomatillo salsa, sour cream, or other favorite taco toppings for serving
1. In a small bowl, stir together the chili powder, pepper, sugar, onion powder, dry mustard and 1 Tbs. salt until well combined. Rub the brisket all over with the spice mixture. Cut the brisket in half crosswise, then wrap both halves in aluminum foil or place in an airtight container and refrigerate overnight or up to 24 hours.
2. Transfer the brisket halves to a slow cooker, placing them in as even a layer as possible. Sprinkle the onion over the top and pour the beer into the cooker along the edge of the insert. Cover and cook on low until the brisket is fork-tender, 8 to 10 hours.
3. Transfer the brisket to a platter. Using 2 forks, shred the brisket into bite-size pieces, discarding any large pieces of fat. Using a large spoon, spoon off and discard as much fat as possible from the surface of the cooking liquid. Moisten the brisket with some of the warm cooking liquid. Assemble the taco toppings.
4. Set the platter of brisket on the table. Accompany with tortillas and the toppings for diners to make their own tacos. Serves 8 to 10.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.