Categories: Sandwiches/Wraps
Ingredients
- 3 tablespoons canola or vegetable oil
- One 3- to 4-pound piece brisket
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola or vegetable oil, for searing
- 1 large onion, sliced
- 2 large carrots, large dice
- 2 ribs celery, large dice
- 4 cloves garlic, minced
- 2 cups beef broth
- 1/2 orange, juiced
- 1/2 cup red wine
- 2 bay leaves
- One 26.46-ounce package crushed tomatoes, such as Pomi
- Tortillas, warmed if desired, for serving
- Pink Pickled Onions, recipe follows
- Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving
- Pink Pickled Onions:
- 1 cup warm water
- 1/2 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- Kosher salt
- 1 large red onion, thinly sliced
- Hot sauce, for seasoning
Directions
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Preheat the oven to 325 degrees F.
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Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
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Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
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Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
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Pink Pickled Onions:
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Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.