Beef Brisket Tacos

Low and slow cooked beef brisket shredded and then placed in corn tortillas along with taco toppings for a next-level taco recipe.


- Brisket - Beef broth - Onion - Peppers - Tomato paste - Seasonings - Fresh thyme sprigs - Taco toppings

Prep the meat


Make the meat rub by mixing spices in a bowl. Prick meat in several places, cover it with rub, wrap in stretch film and let it sit overnight.

Cook the meat

In the morning, sprinkle meat with flour.  Place the brisket in the crock pot along with veggies & tomato sauce and cook in low heat for 8-10 hours.


Shred the meat

Carefully remove the meat from the slow cooker on to a sheet pan. Shred and cover with foil to keep it warm.


Reduce the Sauce

Scrape some of the oil from the liquid. Strain the veggies and transfer the leftover juices into a pot. Cook until thickened, 15 minutes or so.


Assemble Tacos

To assemble tacos, place shredded brisket meat in the middle of a tortilla, drizzle with the dressing and top it off with your favorite toppings. Serve!


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

You Might Also Like

Are you a fan of Mexican-cuisine inspired recipes? We do too! Check out all our Mexican recipes in one place for more!