8.27.2016

Tri-Tip Brisket Gourmet Taco Recipe


Ah Brisket. That meat, boiled on the stove for hours, that always looked grey at family gatherings. That's right, I'm NOT from Texas! Since Carnitas is basically pan-fried pulled pork, pulled beef, or brisket (the lower chest of poor Mr. Vaca) has become a popular gourmet Amerimex taco.

I was recently in Mexico, tasked with cooking for a local taco night and I got a little ambitious. The brisket cut is nowhere to be found at Costco (the safest place to buy your meat in the Cabo area.) I just couldn't let it go and so I bought some Tri-Tip and hoped for the best.

Tri-Tip is normally too nice a cut of meat to waste on a slow (2-3 hour simmer) but it actually came out great. It is the lower triangle of the bottom sirloin area. I tasted it at various phases and it was so tasty!

This portion of meat (a solid 1lb) made about 12-15 tacos. I used a tomato flavored tortilla, special ordered locally. I def. recommend flour over corn for this recipe. If you are feeling ambitious, make your own and ad some tomato paste to the mix for color and flavor.

Homemade Flour Tortillas

1 lb of Tri-Tip
2 White Onions - Thinly sliced
1 can of Tomato Paste
2 bottles of Bohemia Obscura (Dark Beer)
1/2 cup of Olive Oil
Tsp. of Cayenne Pepper
Tsp. of Chile Powder
Generous Sea Salt to Taste
1 Tsp of Honey
1 Tbl. Dried Oregano
1 Head of Cabbage
Green Tomatillo Salsa
Sour Cream
1 Small Red Onion - Finely diced
Cilantro - Finely diced


Use a good Dutch Oven or Heavy Covered Pot

Rub with a Tbl of Sea Salt and pan sear your piece of meat until brown on all sides (Use 1-2 Tbl of Oil to coat the pan)- Med heat here.

Add sliced onions stir them around until brown and wilted. Add your spices and let them get slightly browned/toasted.

Add your first bottle of beer - go ahead, take one sip but that's it! ;)

Turn the light down and add the Tomato Paste - dissolve it into the beer, turn the light to 'medium low' and simmer for 1 hour.

In an hour you should need more beer. Add it and cover and simmer another hour.

Now you should have a nice sauce but not too much liquid. Let it sit for a bit, maybe half an hour. You could do this part the night before, let it cool and then finish the next day.

To finish, simmer for another 20+ minutes. Cool slightly and taste your beef. It should be soft. If for some reason it's still resisting you, add another half bottle of beer, 1/4 cup of oil and continue to simmer.

Once it cools, you can shred with your hands... that's really the best way. Cut into chunks and shred each chunk. Reserve the sauce and use it over pasta the next day. Mmmmmmm.

For the garnish: I broiled a finely sliced head of green cabbage. Drizzle with olive oil and sea salt and broil until brown. It's even OK if some pieces get a little charred for effect.

I like to use a green salsa with this. Any good gourmet store should have a decent Tomatillo Salsa. If you are feeling ambitious, GO FOR IT. 

A spoonful of salsa, a squiggle of sour cream (from a squeeze bottle best) and then dust with red onions and cilantro.

I see after typing this that it's not exactly an EZ recipe, but it's worth it. DELICIOUS. If you already know how to make Brisket, I would pan fry it with a little tomato paste and the above listed spices to get a similar effect and use beer in your water.

1 comment:

  1. Mexican Resturant is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The staples are native foods, such as corn, beans, avocados, tomatoes, and chili peppers, along with rice, which was brought by the Spanish. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese), and various herbs and spices

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