Beef Brisket Tacos
Glen is in the kitchen fooling around with vaguely Mexican food, making a beef brisket taco recipe. The brisket is slow roasted in beef drippings - its almost beef brisket confit. This is a base for us to figure out where to take the recipe in terms of seasonings and flavours, so yeah many of you are going to say that they would be flavourless... but you would be completely wrong! It's unbelievable how much nuanced flavour comes from cooking the brisket in it's own fat.
Ingredients
| Jalapeno peppers | 2 | |
| Red onion | 1/2 Large | |
| Beef brisket | 1 Kilogram | |
| Bay leaves | 3 | |
| Black peppercorns | 20 | |
| Rendered beef fat | 1 Liter |
Directions
GETTING RADY:
1.Pre heat oven to 225ºF (110ºC)
MAKING:
2.Roughly chop the peppers and onion.
3.Place into a braiser or dutch oven.
4.Roughly cube the brisket and place into the braiser.
5.Add rendered beef fat, and cover with a tight fitting lid.
6.Cook for 5-6 hours.
7.Drain beef from fat and chop up.
8.Quickly fry off chopped beef in a little of the cooking fat to crisp up the edges.
SERVING:
9.Serve on corn or flour tortillas with your favourite toppings.
Recipe Summary
