Brisket Tacos with Pickled Red Onions


June 6, 2017

Will hold up to one week

  • Prep: 20 mins
  • Cook: 8 hrs


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

1/4 cup Dale's seasoning

1 cup Beef broth

1 tsp Freshly ground pepper

1 tbsp Ground cumin

1 tbsp Chili Powder

2 tbsp Honey

1 tsp Dried Oregano

1 Medium red onion, peeled and thinly sliced

1/2 cup Red wine vinegar

1 tbsp Sugar

2 tsp Kosher salt

5 Whole black peppercorns (optional)

16-20 Flour tortillas for serving


Place the onion and garlic into a slow cooker.

Place the brisket over top, fat side up.

In a small bowl, whisk together the Dale’s seasoning, beef broth, black pepper, cumin, chili powder, honey, and dried oregano.

Pour over the brisket, into the slow-cooker.

Cover and cook on LOW 8-9 hours or until brisket is fork-tender.

Meanwhile, in a small saucepan combine the red wine vinegar, ¾ cup water, sugar, salt, dried chile and black peppercorns (if using).

Bring just to a boil and whisk well to dissolve the sugar and salt.

Add the onions and let cook for 2 minutes.

Remove from heat and pour the mixture into a glass jar.

Cover and refrigerate until ready to use.