Brisket Tacos

Brisket Tacos

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The Bull: 609 Dauphin Street

Chef Mike DeVaney

National Brisket Day "A Champagne Hoedown"

4.19.13

11:00 a.m. -7:00 p.m.

 

Mechanical bull and music from 4:00-7:00

Brisket and food specials all day

Recipe:

Brisket tacos

Serves 4

2lbs beef brisket rubbed with taco spice

1 yellow onion sliced and divided

3 fresh jalapeños sliced

2tbsp olive oil

4 cloves fresh garlic...minced

1/4 cup red wine

2 tbsp beef stock

8 corn tortillas

Salt and pepper to taste

 

Preheat oven to 350

Sear brisket in hot pan then cook in red wine for 4 hours or until tender.

Heat oil in pan and sweat the garlic and half the onions then deglaze with stock

Warm tortillas on grill or in hot sauté pan

Shred beef and add to onion mixture then heat through then divide among taco shells.

 

 

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