Barbacoa Tacos with Texas Brisket Rub

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Flavorful, juicy and tender beef barbacoa slow cooked to perfection. This is a set it and forget it meal - so do not be deterred by the cook time. This makes for incredible authentic tacos, enchiladas, and/or quesadillas. Or try over pasta or polenta. The options are endless. 

Ingredients

6 tablespoons Texas Brisket Rub
4 pounds beef brisket
2 tablespoons canola oil
2 yellow onions, thinly sliced
1 1/4 cups beef broth
1/12 teaspoons apple cider vinegar
Tortilla shells
1/2 cup sour cream
2 limes, 1 juiced and 1 sliced into wedges
Toppings: pickled red onions, radishes, avocado, tomatoes, cilantro, cheese, jalapenos, salsa, hot sauce

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
5 -6 hours
Resting Time: 
1 hour
Total Time: 
7 hours, 15 minutes
Serving size: 
12

Directions

1. Season the brisket all over wtih Texas Briskt rub. Let seasoned brisket sit at room temperature for 1 hour to come to room temperature.
2. Preheat oven to 285ºF.
3. Over medium heat add the oil and onions to a Dutch oven or covered casserole (make sure your pan is large enough to hold the brisket). Cook 15 minutes or until onions are transluscent and soft. Season with salt and pepper. Remove onions to a plate.
4. Turn the heat to medium-high and sear the brisket for 6 - 7 minutes. Flip and sear the other side for an additional 6-7 minutes. Add the onions and any residual juices to the top of the brisket. Then pour in the stock and vinegar around the brisket.
5. Crinkle pieces of wet parchment and arrange over the brisket. Cover and cook for 5-6 hours. Brisket is ready when it can be easily shredded with 2 forks.
6. Remove brisket and etheir slice against the grain or shred with 2 forks. Meanwhile, bring remaining cooking liquid to a boil, then simmer until it reaches your desired thickness. Stir back it the shredded brisket.
7. To make the lime crema- stir in the lime juice to the sour cream.
8. To serve- layer taco shells with barbacoa, lime crema, and desired toppings.

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Recipe Tip:
To make in a slow cooker, reduce stock to 3/4 cup and cook on low for 8 hours. There is no need for parchment paper if using a slow cooker.