This is something I have been making a lot lately. It’s easy to prep and you just throw it in the oven and forget about it for a few hours. It’s a great Sunday dinner because there are also lots of leftovers that you can use for another dinner in the week ahead. The leftovers are great for sandwiches, salads, nachos, and of course tacos! Scroll down a little more for my Brisket Tacos with Avocado Verde and Pickled Onions - just in time for this weekend’s Cinco De Mayo fiestas!
Almost-Famous Texas Brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trim off some of the larger pieces of fat, but leave a little for flavor!
1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make the dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Slice meat thinly across the grain. Top with the juices from the pan - the best part!
Brisket Tacos with Avocado Verde and Pickled Onions
Pickled Red Onions
2 pounds red onions, sliced
White wine vinegar
2 tablespoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 garlic cloves
2 bay leaves
1 cup of salsa verde, homemade or store bought
1 large ripe avocado
leftover brisket from recipe above, shredded and reheated
Queso fresco cheese, crumbled
Cilantro leaves, optional
To make the pickled onions: Pack the onions in 2 1-quart jars and cover with water to come within a half inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a saucepan, add the mustard seeds, red pepper flakes, coriander seed, black peppercorns, garlic, and bay leaves and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
To assemble the tacos: Place the salsa verde and avocado in a blender. Pulse until combined.
Warm tortillas either on the stove or microwave for 15 seconds. Top the tortillas with the shredded brisket, avocado verde, queso fresco, and pickled onions. Garnish with cilantro if desired.