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Brisket Tacos with Pickled Red Onions

Yields810 ServingsPrep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

Dale's Brisket Tacos

 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

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