Print Options:

Brisket Tacos with Pickled Red Onions

Yields810 ServingsPrep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

How do you do your Dale's? We want to know! Share your favorite Dale's recipes with us by tagging us on Facebook.

Dale's Brisket Tacos

 1 Medium-size onion cut into 8 wedges
 6 Garlic cloves, peeled and smashed
 3 Beef brisket with fat trimmed to 1/4" thick
 1 cup Beef broth
 0.25 cup Dale's seasoning
 1 tsp Freshly ground pepper
 1620 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
 0.50 cup Red wine vinegar
 1 tbsp Sugar

To begin making, place the onion and garlic into a slow cooker.


Then, place the brisket over top, fat side up.


Next, 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.


Then, 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.


Finally, cover and refrigerate until ready to use.

Nutrition Facts

Servings 810