8 hour Brisket Tacos

8 hour Brisket Tacos

8 hour Brisket Tacos

By: Herd Market

Christmas hasn’t even happened yet and we’re already thinking about what to cook for NYE. I can say for certain that another roast dinner is off the cards.

That’s why the Herd Brisket will be on the menu. Perfect for a NYE party for several reasons. 1. It’s delicious 2. People can serve themselves and 3. It requires very little stress. As long as you have the patience to wait 8 hours whilst the smell of brisket permeates the air, you’ll come out with this fall apart meat that you can serve with purely pesto's unbelievable chimichurri.

You'll need:

  • 1.2-2kg brisket (depending on how many people you’re feeding)
  • Salt
  • Olive oil
  • 2 onions (+ more for dicing)
  • 1 garlic bulb 
  • 1tsp semi-dried oregano 
  • 2tbsp smoked paprika
  • 1tbsp chilli powder
  • 1tsp cumin
  • 500ml beef stock 
  • 500ml beer
  • 1x pot chimichurri 
  • Soft taco wraps
Serves 4-12 people
Difficulty Novice
Novice
4-12
Cook Along
Directions
1.

Begin by laying the brisket flat and trimming off any silverskin. Season generously with salt. Heat a large pot over high heat with a drizzle of olive oil, then sear the brisket on both sides until deeply browned. Remove and set aside.

2.

Roughly chop the onion and halve the garlic bulb. Add both to the same pot and cook for about 10 minutes, stirring regularly, until softened and fragrant. Stir in the oregano and seasonings, then pour in the beef stock and beer. Bring to a gentle simmer, return the brisket to the pot, and top up with water if needed to fully submerge the meat. Place a cartouche (a piece of parchment paper) directly over the brisket, cover with a lid, and cook either on the stovetop over the lowest heat or in the oven at 120°C for 8 hours. Check every couple of hours to ensure nothing is sticking.

3.

After 8 hours, carefully remove the brisket and set it aside. Bring the cooking liquid to a boil and reduce until thickened. Strain the liquid into a clean pot, discarding the vegetables, then return the brisket to the sauce to warm through.

4.

Serve the brisket on a plate with chimichurri, alongside tacos or Mexican-style rice for a perfect finish.