I had more pictures that didn’t save on Instagram, sadly. It was all photo shopped awesome like but this is what you get from the Galaxy S III. It’ll do, though the image doesn’t do them justice. People talk of “smellovision” on Food Network all the time. I’m all for “tasteovision” because, homies, this was awesome.
Chris used this recipe and I’m pretty sure he followed it exactly. I added some salt and Slap Ya Mamma seasoning to spice it up because I like things roughly the temperature of the surface of the sun when I eat. K got down on the brisket and pretty much the rest of her plate alone. I was sad to only eat two tacos but, friends, I’m learning this concept called portion control and we’re not becoming fast friends.
We’re set to eat this until Wednesday which means I’ll be back in the kitchen tomorrow night making these.
Brisket tacos, Dallas style
For the brisket:
3 pounds brisket, from the flat cut
Salt and black pepper to taste
1 tablespoon vegetable oil or bacon grease
1 large yellow onion, cut into quarters
8 cloves garlic
1/4 cup red wine vinegar
2 cups beef broth
1 teaspoon ground cumin
2 jalapeños, seeds and stems removed, cut in half, lengthwise
2 leafy stems cilantro
1 bay leaf
For the tacos:
2 poblano chiles
1 teaspoon vegetable oil
1 large yellow onion, cut into slivers
1 cup shredded Monterey Jack cheese (4 ounces)
Corn or flour tortillas
Preheat the oven to 250 degrees.
Sprinkle the brisket with salt and black pepper. In a large ovenproof pot, such as a Dutch oven, heat up the oil on medium-low, and brown the brisket on both sides, about 5 minutes per side.
Remove the brisket from the pot and add the onions. While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.
Return to the pot the brisket, fat-side up. Pour in the beef broth and add the cumin, jalapeños, cilantro and bay leaf. Cover the pot and place in the oven. Cook the brisket for 6 hours or until it’s fork tender. When you take the brisket out of the oven, let it rest in the pot uncovered for 30 minutes.
Meanwhile, to make the taco toppings, roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and cut the chiles into strips. Heat up the vegetable oil in a skillet on medium low, and add the onion slivers. While occasionally stirring, cook until softened, about 10 minutes. Add the cut poblano strips and cook for 1 more minute.
After the brisket has rested, remove it from the pot, cut off the fat cap and shred the meat with two forks until it’s in long strands. To make the gravy, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. Add 2 tablespoons of the gravy to the shredded brisket, reserving the rest for serving. Taste the brisket and adjust seasonings.
To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the onions and poblano strips. Serve with the pot juices and salsa.
Yield: 4-6 servings