Because my life is normally pretty fast-paced, I enjoy the days where I can come home to something slow-cooked. The flavor profile of meats (particularly beef and pork) that have been cooked this way always seem to have better flavor and texture. Beef brisket is a leaner cut of beef so it needs to braise (be submerged slightly in liquid) to add moisture during the cooking process. Instead of going the barbecue route, I decided to turn the cooked brisket into a taco topped with a cilantro lime sour cream and corn. The sweet and spicy beef paired with the creamy, cool topping is a great combo!
1. Combine all spices in a small bowl.
2. Rub meat with the spice mixture and place in a slow-cooker.
3. Top with jalapeños, beef broth, tomatoes and Worcestershire. Cover and cook on LOW for 6-8 hours, or until beef easily pulls apart. (You may need to add extra broth.)
4. Meanwhile, combine crema ingredients in a small bowl. Set aside.
5. To serve, warm tortillas and top with shredded brisket, crema and corn. Squeeze fresh lime juice over and enjoy!
Beef Brisket Tacos with Cilantro Lime Crema
Serves 8
All you need:
1 teaspoon each: paprika, ground cumin, onion powder, salt, pepper and chili powder
4 lb. beef brisket
1/4 cup sweet and spicy pickled jalapeños
2 cups beef broth
1 (14 oz.) can diced tomatoes
2 tablespoons Worcestershire sauce
16 (6-inch) flour or corn tortillas
Crema
1 1/2 cups light sour cream
Zest and juice of 1 lime
1/4 bunch fresh cilantro, chopped
1 bag frozen roasted corn kernels, for garnish (optional)
Fresh lime wedges, for serving
All you do:
1. Combine all spices in a small bowl.
2. Rub meat with the spice mixture and place in a slow-cooker.
3. Top with jalapeños, beef broth, tomatoes and Worcestershire. Cover and cook on LOW for 6-8 hours, or until beef easily pulls apart. (You may need to add extra broth.)
4. Meanwhile, combine crema ingredients in a small bowl. Set aside.
5. To serve, warm tortillas and top with shredded brisket, crema and corn. Squeeze fresh lime juice over and enjoy!