Take Taco Tuesday to a whole new level with these dynamite brisket tacos. We add a little New Mexican chilies to give them a kick without overtaking the buttery flavor of the beef. Our Wagyu brisket will literally melt in your mouth.
Braised Wagyu Brisket Tacos
For the Meat
- 1 3-pound Lone Mountain Wagyu Brisket ½ Flat, cut in half crosswise
- Salt and black pepper
- 2 teaspoons ground New Mexico chilies
- 2 teaspoons ground Ancho chilies
- 1 teaspoon cumin powder
- ½ teaspoon chipotle powder
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 2 large onions, peeled and thinly sliced
- 3 cloves garlic, peeled and minced
- 3 tablespoons apple cider vinegar
For the Tacos
- 16 warm corn tortillas
- ½ cup prepared salsa
- 2 limes, cut into small wedges
- ½ cup chopped white onion
- ½ cup chopped cilantro
- Preheat oven to 350°. Generously season the brisket pieces, on both sides, with salt and pepper. Combine the two chili powders, cumin, chipotle, and dried oregano in a small bowl. Heat a large skillet over medium-high heat and add oil, swirling to the coat bottom. Add beef, fat-side down, and cook until well browned, 3-4 minutes. Flip and cook on the second side until browned. Remove to a plate.
- Add onions to the skillet and cook over medium-high heat, stirring often, until lightly browned, 4-5 minutes. Add garlic and cook another 30 seconds. Transfer onions to a bowl. Turn the stove off and add chili powder mixture to the skillet, toasting the spices in the residual heat of the pan, until fragrant, about 30 seconds. Add a 1/3 cup water and apple cider vinegar to the skillet, scraping up browned bits stuck to the bottom.
- In a baking dish just large enough to hold brisket pieces in one layer, spread onion and garlic mixture over the bottom. Lay the brisket, fat side up, on top of the onions and pour the spiced pan juices over the meat. Tightly cover with foil and bake until meat easily shreds apart, 3 ½ - 4 hours. There should be plenty of natural pan juices, but if the pan gets a little dry, add just enough water to keep it moist. Coarsely shred beef with two forks, mix with the pan juices and onions and season to taste with salt, if necessary.
- Serve brisket with warm tortillas, salsa, limes, onion and cilantro.
Recommended Wine Pairing: Vinho Verde. This effervescent Portuguese white is a playful and refreshing match for the lime and spice in this dish.