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Braised Brisket Tacos

A recipe by Julie Van Rosendaal

Braised Brisket Tacos

Total Time:

3hrs 30mins




3hrs 15mins

Skill Level:



  • 2 lbs. beef brisket
  • salt, to taste
  • canola oil, for cooking
  • 1 onion, halved and thinly sliced
  • 1/4 cup chili powder
  • 2 tsp. cumin
  • 1 19 oz (540 mL) can whole, diced or stewed tomatoes
  • Small flour or corn tortillas, for serving
  • Grated cheese, diced avocado, salsa and/or cilantro, for serving

How to Make It

Preheat the oven to 300˚F. Pat the beef dry with paper towel, cut it into large (about 2-inch) pieces and sprinkle with salt. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Transfer to a plate and add the onion to the pan; cook for a few minutes, until starting to brown.

Return the beef to the pot, sprinkle with chili powder and cumin, add the tomatoes and a can full of water—enough to come about halfway up the side of the meat. Cover and cook for 3 hours, or until the meat is very tender. Pull it apart with forks, incorporating it into its simmering sauce. Serve with warmed tortillas and your choice of toppings.

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