Brisket Tacos

Looking to entertain and making your life easy? This recipe is for you! All you need is to plan ahead, let it cook very slowly and voila – ready! Hope you enjoy this one…



2 lbs of beef brisket

1 qt of beef broth (plus extra in case you need more)

3 celery stalks

3 large carrots

3 New Mexico dried chiles

1 whole garlic (no need to peel)

1 tsp of peppercorns

1 tsp of salt

½ epazote leaf

½ tsp Mexican oregano

Olive oil



Avocado slices

White onion thinly sliced

Cilantro finely chopped

Lime wedges

Red Salsa or preferred salsa, I tried Yellow Bird

White corn tortillas

How to prepare

Preheat your oven at 325.  Lightly salt and pepper the brisket.  In an oven proof Dutch oven, heat up olive oil and sear the brisket – just making sure you are browning it. Add the broth, celery, carrots, garlic, peppercorn, chiles, epazote and oregano (do not add your tsp of salt yet). Brink it to an almost boil and reduce to simmer. Cover it up with foil or oven safe lid and transfer to the oven. Cook for 4 hours checking mid-point and flipping. Take the pot out and add the tsp of salt and mix well. Take it back to the oven and cook for an additional hour or until completely tender. You want to make sure that at least half of your liquids have been absorbed. If it’s too dry, add a little more broth (making sure you have heated up the broth prior adding it so you don’t mess up the cooking temperature). 

Once ready, remove from the Dutch oven and place it in bowl and shred. Add any of your remaining juices though discard the cooking vegetables.

Heat up the corn tortillas, add brisket and your preferred garnishes.