Book Recipes


Aiden’s improvised brisket tacos become a house specialty at his restaurant, and he serves them to investors who might buy the place. Both he and Paige have big decisions to make about what parts of their past to hold onto…and what to leave behind. Our recipe for BBQ brisket tacos is both casual and impressive, perfect for a summer gathering you’ll always remember.


Yield: 12 brisket tacos (6 servings)
Prep Time: 20 minutes
Slow Cooker Time: 12 hours
Total Time: 12 hours plus 20 minutes


INGREDIENTS
Slow Cooker Beef Brisket:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon liquid hickory smoke
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, packed
2 tablespoons paprika
1½ tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon coarse ground black pepper
1 (3 to 5 pound) beef brisket


Sunshine Slaw:
2 cups shredded cabbage slaw blend
1 cup thinly sliced red, yellow and orange bell pepper
½ cup thinly sliced red onion
¼ cup mayonnaise
2 tablespoons apple cider vinegar


Brisket Tacos:
12 street style (4-inch) flour tortillas, lightly grilled or heated until warm
¾ cup smoky BBQ sauce
¾ cup crumbled queso fresco
as needed, fresh lime wedges
as needed, fresh cilantro


DIRECTIONS
1. To prepare slow cooker brisket: combine olive oil, cider vinegar, liquid smoke, Worcestershire and dry seasonings in small bowl and mix to blend. Spread evenly over all sides of beef brisket.
2. Arrange rubbed brisket, fat side up, in slow cooker. Cook on low for 10 to 12 hours (based on size of brisket).
3. Preheat broiler. Carefully transfer brisket to sheet pan lined with foil (discard cooking liquid or save for another use). Heat brisket under broiler for 2 to 4 minutes, watching constantly, until surface is bubbly and golden brown and has developed a crispy “bark” on surface; let meat rest for 15 minutes before slicing (or refrigerate if making ahead). Thin slice brisket as needed for tacos. Reserve remaining brisket for another meal.
4. To prepare slaw: combine all ingredients in large bowl and toss to blend.
5. To prepare each taco: layer 2 slices beef brisket in center of warm flour tortilla; top with 1 tablespoon BBQ sauce, 1 tablespoon crumbled queso fresco and 2 tablespoons slaw. Garnish taco with cilantro. Serve with a fresh lime wedge.

For quick-and-easy week night taco assembly, use fully cooked smoked brisket purchased from a grocery store or BBQ restaurant in recipe.