MARINATING BRISKET RECIPES
BEEF BRISKET TACOS RECIPE: HOW TO MAKE IT
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a bowl or shallow dish, combine the first five ingredients. Add brisket; turn to coat. Cover and refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with 2 forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 278 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 947mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 31g protein.
MY OVEN-BAKED BRISKET - HOMESICK TEXAN
Provided by Lisa Fain
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 250° F.
- Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
- In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, black coffee, apple cider vinegar, and half the sliced jalapeños.
- Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
- Cover the pan tightly with foil, and bake in the oven for 5 hours or roughly 1 hour and 15 minutes per pound.
- Take the brisket out of the oven, and it should be tender to the touch. Let it sit out of the pan for half an hour, and then trim the fat on top and slice against the grain. If you desire a gravy, the pan juice is a fine, fine topping.
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- Take the brisket out of the oven, and it should be tender to the touch. Let it sit out of the pan for half an hour, and then trim the fat on top and slice against the grain. If you desire a gravy, the pan juice is a fine, fine topping.
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BEEF BRISKET TACOS RECIPE: HOW TO MAKE IT
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
From tasteofhome.com
Reviews 5
Total Time 08 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 278 calories per serving
From tasteofhome.com
Reviews 5
Total Time 08 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 278 calories per serving
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