Brisket Tacos with Pickled Red Onions

Brisket Tacos with Pickled Red Onions

AuthorDale's Sauces, Inc.

Will hold up to one week

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DifficultyIntermediateYields810 Servings
Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

 1 Medium-size onion cut into 8 wedges
 6 Garlic cloves, peeled and smashed
 3 Beef brisket with fat trimmed to 1/4" thick
 0.25 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
 0.50 cup Red wine vinegar
 1 tbsp Sugar
 2 tsp Kosher salt
 5 Whole black peppercorns (optional)
 1620 Flour tortillas for serving

1

Place the onion and garlic into a slow cooker.

2

Place the brisket over top, fat side up.

3

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

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.

10

Cover and refrigerate until ready to use.

Category

Ingredients

 1 Medium-size onion cut into 8 wedges
 6 Garlic cloves, peeled and smashed
 3 Beef brisket with fat trimmed to 1/4" thick
 0.25 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
 0.50 cup Red wine vinegar
 1 tbsp Sugar
 2 tsp Kosher salt
 5 Whole black peppercorns (optional)
 1620 Flour tortillas for serving

Directions

1

Place the onion and garlic into a slow cooker.

2

Place the brisket over top, fat side up.

3

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

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.

10

Cover and refrigerate until ready to use.

Brisket Tacos with Pickled Red Onions