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Beer Braised Brisket Tacos

Slow-braised beef brisket simmered in beer with warm spices, then tucked into soft tortillas and topped with crisp, fresh garnishes for unforgettable tacos.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Servings 6
Calories 520 kcal

Ingredients
  

  • 3 lb beef brisket, trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 12 oz amber beer
  • 1 cup beef broth, low sodium
  • 2 tbsp tomato paste
  • 2 tbsp lime juice, freshly squeezed
  • 12 small corn tortillas
  • 1 cup shredded green cabbage
  • 1 cup diced fresh tomatoes
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup crumbled queso fresco
  • 1 medium lime, cut into wedges for serving

Instructions
 

  • Pat the beef brisket dry with paper towels and trim away any large, thick pieces of surface fat, leaving a thin layer for flavor.
  • Season the brisket on all sides with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.
  • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
  • Sear the seasoned brisket in the hot oil for about 4 to 5 minutes per side, turning as needed, until all sides are deeply browned; transfer the brisket to a plate and set aside.
  • Reduce the heat to medium and add the sliced yellow onion to the same pot, cooking and stirring for 5 to 6 minutes until softened and lightly golden, scraping up any browned bits from the bottom.
  • Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant, taking care not to let it burn.
  • Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and ground coriander over the onions and garlic, stirring for about 1 minute to toast the spices gently.
  • Add the amber beer to the pot, stirring well to deglaze and dissolve the browned bits from the bottom into the liquid.
  • Stir in the beef broth and tomato paste until the tomato paste is fully incorporated and the liquid is evenly combined.
  • Return the browned brisket and any accumulated juices to the pot, nestling it into the liquid so it is mostly submerged.
  • Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for about 3 to 3.5 hours, turning the brisket once or twice during cooking, until the meat is very tender and easily shreds with a fork.
  • When the brisket is tender, carefully transfer it to a large cutting board and let it rest for about 10 minutes to allow the juices to redistribute.
  • While the brisket rests, increase the heat under the pot to medium-high and simmer the braising liquid for 8 to 10 minutes, stirring occasionally, until it slightly thickens and reduces in volume.
  • Shred the rested brisket into bite-sized pieces using two forks, discarding any large pieces of fat, and return the shredded meat to the pot with the reduced sauce.
  • Stir the lime juice into the shredded brisket and sauce, tasting and adjusting seasoning with additional salt and pepper if desired.
  • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable, stacking them in a clean kitchen towel to keep warm.
  • To assemble the tacos, place a small handful of shredded green cabbage down the center of each warm tortilla.
  • Top the cabbage with a generous spoonful of the beer braised brisket, allowing some of the flavorful sauce to soak into the tortilla.
  • Sprinkle the diced fresh tomatoes, chopped fresh cilantro, and crumbled queso fresco over the brisket in each tortilla.
  • Serve the beer braised brisket tacos immediately with lime wedges on the side for squeezing over the top just before eating.