Brisket Tacos with Coleslaw

Instructions

1. 1

   Season and Sear the Brisket (10 minutes)

   • Pat the brisket completely dry with paper towels. In a small bowl, combine the salt and black pepper, then rub the mixture evenly over all surfaces of the brisket.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the brisket in the pot and sear for 4-5 minutes per side, until a deep, dark brown crust forms. This step is crucial for developing flavor. Once seared, remove the brisket and set it aside on a plate.
2. 2

   Sauté Aromatics and Spices (8 minutes)

   • Reduce the heat to medium. Add the chopped yellow onion to the pot, using the residual fat. Cook, stirring occasionally, until softened and lightly golden, about 5-6 minutes.
   • Add the minced garlic and minced chipotle peppers. Cook for 1 minute more, stirring constantly, until fragrant.
   • Stir in the chili powder, ground cumin, smoked paprika, and dried Mexican oregano. Cook for 30-60 seconds, stirring, to toast the spices and deepen their flavor.
3. 3

   Braise the Brisket (3.5 - 4 hours)

   • Pour in the beef broth and apple cider vinegar to deglaze the pot. Use a wooden spoon to scrape up any browned bits (fond) from the bottom.
   • Return the seared brisket to the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the sides of the meat.
   • Bring the liquid to a gentle simmer. Reduce the heat to the lowest setting, cover the pot tightly, and let it cook for 3.5 to 4 hours. The brisket is done when it is exceptionally tender and can be easily pierced with a fork.
4. 4

   Shred the Meat (15 minutes)

   • Carefully transfer the cooked brisket from the pot to a large cutting board or baking dish. Let it rest for 10-15 minutes.
   • While the meat rests, you can skim any excess fat from the surface of the cooking liquid in the pot if desired.
   • Using two forks, shred the meat by pulling it apart along the grain. Discard any large, unrendered pieces of fat.
   • Return the shredded brisket to the pot and stir gently to coat it with the flavorful cooking liquid. Keep warm over low heat.
5. 5

   Assemble the Tacos (5 minutes)

   • Warm the corn tortillas one by one in a dry skillet over medium-high heat for about 30 seconds per side, over a gas flame, or wrapped in a damp paper towel in the microwave.
   • Fill each warm tortilla with a generous portion of the shredded brisket.
   • Top with finely chopped white onion, fresh cilantro, and a sprinkle of crumbled cotija cheese.
   • Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.