Recipe: Brisket Tacos with Pickled Onions and Green Onion Slaw

Yet another recipe I've been making for decades. I like to make all three of these recipes together, all from Smitten Kitchen. So it'd be handy to store them all on the same page!

Southwestern Pulled Brisket (Slow Cooker)

Ingredients

• 3 pounds beef brisket
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp vegetable oil
• 5 cloves garlic, peeled and smashed
• 1 large onion, halved and thinly sliced
• 1 Tbsp chili powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/4 cup apple cider vinegar
• 1 to 1.5 cups water
• 1 (14.5 oz) can whole peeled tomatoes, with their juices
• 2 bay leaves
• 1/4 cup molasses
• Optional: 1 to 2 chipotle chiles en adobo, from a can [to taste] (I'm a spice weenie)

Directions

1. Heat a large, heavy skillet over medium-high heat.
2. Add the oil and heat just until beginning to smoke.
3. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Don’t skimp on the browning.
4. Transfer the meat to the slow-cooker.
5. Add garlic, onion, chili powder, coriander, cumin, and 1 tsp salt to drippings in the skillet and stir until fragrant, about one minute.
6. Add vinegar and boil until it’s almost gone (get your head out of the way of the steam), scraping the bottom of the pan with a wooden spoon.
7. Stir in 1.5 cups water.
8. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Pour this mixture over the brisket in the slow cooker.
9. Cover the cooker, set it to Low, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours (check it at 8 hours, but a thicker piece might need up to 10 hours).
10. Optional: Remove the brisket and use two forks to pull it apart. Discard bay leaves and use an immersion blender to puree the sauce. Taste and adjust seasonings. Return the brisket to the sauce and serve as is.

Green Onion Slaw

Ingredients

• 1 c green onions, coarsely chopped
• 1/4 cup red wine vinegar
• 1-2 serrano chiles (I'm a spice weenie)
• 2 Tbsp mayonnaise
• Salt and pepper, to taste
• 1/2 c pure olive oil
• 1 head purple cabbage, finely shredded
• 1 small red onion, halved and thinly sliced
• 1/4 cup chopped cilantro leaves (on the side, depending on diner preference)

Directions

1. Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified.
2. Place cabbage and red onions in a bowl, add the dressing and stir until combined.
3. Fold in the cilantro and season with salt and pepper to taste.

Pickled Onions

Ingredients

• 1/2 c red wine vinegar (or half red / half white)
• 1/2 c cold water
• 1 heaped Tbsp kosher salt
• 1 Tbsp sugar
• 1-2 shots hot sauce (I'm a spice weenie)
• 1 red onion, sliced into very thin rings

Directions

1. Make ahead! The night before, or ~8 hours to let it sit and absorb!
2. In a small bowl, combine red wine vinegar with water.
3. Stir in salt, the sugar, and the hot sauce.
4. Add the sliced onions and let sit for at least one hour.