Brisket Tacos

Brisket Tacos
Brisket Tacos
Rough-chopped and served on fresh, homemade tortillas is New York City chef Julian Medina's way of showcasing brisket. Get the recipe for Brisket Tacos »Matt Taylor-Gross

In Mexico, suadero is a cut of meat similar to brisket, and it's prepared in a similar fashion by braising. The braising liquid is often tinga, a sauce of tomatoes and chipotle, so New York chef Julian Medina adopts this method and adds Bohemia beer to finish out the braising liquid. Rough-chopped and served on fresh, homemade tortillas is Medina's way of showcasing brisket at the Hanukkah table.

Tacos de Brisket with Tomatillo Salsa
The addition of tomatillo salsa and chipotle turns a Jewish classic into a Mexican staple.
Yield: serves 8
Time: 4 hours

For the Brisket:

  • 14 cup vegetable oil
  • 2 lb. lean beef brisket
  • kosher salt and freshly ground black pepper
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 1 cup finely chopped yellow onion
  • 5 garlic cloves, peeled
  • 2 cups canned tomato puree
  • 2 tbsp. adobo sauce from a can of chipotles in adobo
  • 14 tsp. ground cumin
  • 14 tsp. dried Mexican oregano
  • 5 thyme sprigs
  • 1 bay leaf
  • 1 (12-ounce) bottle Mexican beer

For the Tomatillo Salsa:

  • 12 cup cilantro leaves, plus more, finely chopped, for serving
  • 5 medium-to-large tomatillos, husks removed then quartered
  • 2 garlic cloves, peeled
  • 2 jalapeños, stemmed, seeded, and cut lengthwise into 8 strips each
  • 1 small yellow onion, peeled and quartered
  • 1 avocado, halved, pitted, peeled, and cut lengthwise into 12 wedges
  • 8 (5") corn tortillas, warmed
  • lime wedge and finely chopped red onion, for serving

Instructions

  1. Make the brisket: Heat the oven to 325°. In a large saucepan, heat the oil over medium-high. Season the brisket with salt and pepper, then add to the pan, and cook, turning as needed, until browned all over, about 12 minutes. Transfer the brisket to a plate and return the pan to medium heat.
  2. Add the carrot, celery, onion, and garlic, and cook, stirring, for 5 minutes. Add the tomato puree, adobo sauce, cumin, oregano, and bay leaf and cook, stirring, for 2 minutes. Stir in the beer, then return the brisket to the pot and pour enough water into the pot to cover the meat and bring it to a boil. Cover with the lid and bake until the brisket is very tender, about 2 12 hours. Transfer the pan to a rack and let the brisket cool in the cooking liquid.
  3. Once cooled, remove the brisket from liquid and shred with two forks. Pour the braising liquid into a blender and puree until smooth. Return the liquid to the pot over medium heat, stir in the shredded brisket, and reheat until warmed through.
  4. Meanwhile, make the tomatillo salsa: In a blender, puree the cilantro with the tomatillos, garlic, jalapenos, yellow onion, and avocado, and season with salt.
  5. Serve the brisket in the tortillas and top with a drizzle of the tomatillo salsa and the red onions, chopped cilantro, and lime wedges.