Brisket Tacos with Pickled Red Onions
Serving Size:
8-10
 
Ingredients
  • 1 Medium-size onion cut into 8 wedges
  • 6 Garlic cloves, peeled and smashed
  • 3 lbs. Beef brisket with fat trimmed to 1/4″ thick
  • 1 cup beef broth
  • ¼ cup Dale’s seasoning
  • 1 tsp Freshly ground pepper
  • 10 Flour tortillas for serving
  • 1 tbsp Ground cumin
  • 5 Whole black peppercorns (optional)
  • 1 tbsp Chili Powder
  • 2 tbsp Honey
  • 1 tsp Dried Oregano
  • 2 tsp Kosher salt
  • 1 Medium red onion, peeled and thinly sliced
  • ½ cup Red wine vinegar
  • 1 tbsp Sugar
Directions
  1. To begin making, place the onion and garlic into a slow cooker.
  2. Then, place the brisket over top, fat side up.
  3. Next, in a small bowl, whisk together the Dale’s seasoning, beef broth, black pepper, cumin, chili powder, honey, and dried oregano.
  4. Pour over the brisket, into the slow-cooker.
  5. Then, cover and cook on LOW 8-9 hours or until brisket is fork-tender.
  6. Meanwhile, in a small saucepan combine the red wine vinegar, ¾ cup water, sugar, salt, dried chile and black peppercorns (if using).
  7. Bring just to a boil and whisk well to dissolve the sugar and salt.
  8. Add the onions and let cook for 2 minutes.
  9. Remove from heat and pour the mixture into a glass jar. Cover and refrigerate until ready to use.
  10. Assemble tacos with warmed tortillas, brisket and top with pickled red onions.