Brisket Flat Shredded Beef Tacos
A 3 lb brisket flat, leaner than chuck, cooked 9 to 10 hours with the rest in the juice after shredding.
Brisket Flat Shredded Beef Tacos
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hours30
minutesA 3 lb brisket flat, leaner than chuck, cooked 9 to 10 hours with the rest in the juice after shredding.
Ingredients
1 beef brisket flat, 3 lb
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
2 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
1 yellow onion, sliced
4 garlic cloves, sliced
3/4 cup low-sodium beef broth
1 tbsp apple cider vinegar
8 to 12 corn tortillas
Directions
- Trim any hard fat from the brisket and pat the surface dry.
- Mix the chili powder, cumin, paprika, garlic powder, salt and pepper and rub it in on every side.
- Spread the onion and garlic in the bottom of a 6-quart slow cooker.
- Whisk the tomato paste into the broth with the vinegar.
- Set the brisket on the onions, fat side up, and pour the broth mixture around it.
- Cover and cook on LOW 9 to 10 hours, until the thickest part reads 195°F or more.
- Lift the brisket to a board and rest it for 10 minutes so it does not shred into dust.
- Shred along the grain with two forks and return the strands to the juice.
- Rest the meat in the juice for 25 minutes with the lid on.
- Fill warm tortillas with a slotted spoon and serve the juice on the side for dipping.
Notes
- Slice against the grain only if you want slices, and pull along the grain for tacos. A flat bought on sale can vary in thickness, so go by the temperature. Leftovers freeze in their juice.
Why brisket flat for tacos
Brisket flat is leaner than chuck and has a deep beefy flavor. It takes longer to soften, which is why the cook time runs close to ten hours.
A splash of apple cider vinegar balances the richness.
Swaps and serving
Chuck can replace brisket and cooks a bit faster. Do not shred it right out of the pot. Serve in tortillas with onion and cilantro.
Pickled red onion and avocado go well.
Leftovers and the grain mistake
Freeze the meat in its juice. Reheat covered over low heat.
The mistake is slicing across the grain for tacos. For pulling, work along the grain so you get long strands.
Working with brisket
A flat from the store can be thick at one end and thin at the other, so check the thickest part. Trim hard fat only, and keep a thin layer for flavor. Rest the meat before shredding so the juices stay in. The long rest in the pot makes up the difference.
Brisket Flat Shredded Beef Tacos at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours 30 minutes
- Servings: 8 servings
- Ingredients: 13, led by beef brisket flat, chili powder, ground cumin, smoked paprika
Tips for Brisket Flat Shredded Beef Tacos
Slice against the grain only if you want slices, and pull along the grain for tacos. A flat bought on sale can vary in thickness, so go by the temperature. Leftovers freeze in their juice.
Brisket Flat Shredded Beef Tacos FAQ
How long does Brisket Flat Shredded Beef Tacos take?
Brisket Flat Shredded Beef Tacos takes 9 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Brisket Flat Shredded Beef Tacos serve?
This recipe makes 8 servings.
What do I need to make Brisket Flat Shredded Beef Tacos?
13 ingredients, led by beef brisket flat, chili powder, ground cumin, smoked paprika. Amounts are in the recipe card above.
Part of: 6 Crockpot Shredded Beef Tacos Recipes That Pull Into Strands
