“If he only left us with Brisket tacos, dayenu!” I noticed many visitors to the blog this past week came via the key words “brisket tacos,” and I feel obligated now to give my readers what they came searching for. I don’t think corn tortillas are allowed at a seder so this recipe is for those who live on the fringe.
I use a slow cooker for the brisket, although it takes longer, the wait is well worth it. The oven leaves the brisket dry.
• Electric Slow Cooker
• Cast iron skillet (for tortillas)
• Regular skillet
• 1 (3-pound) beef brisket, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable or Olive oil
• ¼ cup water
• 2 cups vertically sliced onion (about 1 large)
• 1 1/2 cups chopped parsnip (about 2)
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 (12-ounce) bottle light beer (Pacifico, Corona, Sol)
• Corn tortillas
Rub brisket with salt and pepper. Heat a large skillet over medium-high heat, with a napkin coat pan with oil. Add brisket to pan; cook 10 minutes, browning on all sides.
Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits (yummy). Add onion and parsnip; sauté 5 minutes or until tender.
Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours (trust me it’s worth the wait).
Cut brisket diagonally across the grain into thin slices.
Now, heat iron skillet. Lightly brush tortillas with oil on both sides. Heat and turn over a few times until warm. Add brisket to the tortillas and add tomatillo salsa. I’d give you my own recipe but I’ll leave that for another day.