Bourbon-Braised Brisket Tacos with Charred Corn & Peach Salsa
Serves 6–8
Prep Time: 35 minutes
Cook Time: 4–4½ hours
Tip: For best flavor, make this a day ahead
Tip: This is a lot - I admit - and not a good choice for a quick weeknight dinner! I’m the first to acknowledge that brisket is off the charts expensive these days. You could substitute chuck roast or boneless short ribs. But I love this recipe - it takes taco night to a whole new level.
Whatever meat you choose to use, do yourself a favor and make it a day ahead. Gently reheat the meat before serving. Char the tortillas at the last minute.
For the Brisket
1 tablespoon neutral oil or beef tallow
1 (3–4 pound) beef brisket
Kosher salt and freshly cracked black pepper
2 large yellow onions, sliced
5 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chipotle powder or chili flakes
1 cup bourbon
1 cup beef stock
½ cup barbecue sauce (preferably smoky, not overly sweet)
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
1 bay leaf
Charred Corn & Peach Salsa
2 peaches, diced
2 ears grilled corn, kernels removed
1 jalapeño, finely diced
¼ cup red onion, minced
Juice of 1 lime
2 tablespoons chopped cilantro
Pinch of kosher salt
For Serving
Warmed flour-corn blend tortillas
Reserved braised onions
Salsa verde
Fresh cilantro
Crumbled goat cheese or cotija
Sliced avocado
Lime wedges
Pickled red onions
Charred Corn & Peach Salsa
Prepare the Brisket
Heat oven to 300°F.
Pat brisket very dry and season generously on all surfaces with kosher salt and black pepper.
Heat oil or beef tallow in a large Dutch oven over medium-high heat. Sear brisket on both sides - and edges- until richly browned, about 5–6 minutes per side. Don’t rush this- it needs a good sear. Remove from the pot.
Using the same Dutch oven, reduce heat to medium. Add onions and cook until golden and softened, about 8–10 minutes.
Add garlic and cook 1 minute.
Stir in tomato paste, smoked paprika, cumin, and chipotle powder. Cook 1–2 minutes until fragrant.
Pour in bourbon and scrape up all browned bits from the bottom of the pot. Simmer 3–4 minutes to cook off some alcohol and concentrate flavor.
Add:
beef stock
barbecue sauce
soy sauce
Worcestershire
apple cider vinegar
liquid smoke
bay leaf
Return brisket to the pot, fat side up. Liquid should come about halfway up the meat. If not, add more broth as needed.
Cover tightly.
Place in oven and cook 4–4½ hours, until fork-tender and easily shred-able.
Uncover during the final 30 minutes to deepen the sauce a bit.
Rest brisket in braising liquid for 20–30 minutes before shredding into chunky pieces (avoid finely pulled strands)
Skim excess fat from braising liquid. Return meat to pot and simmer uncovered 10–15 minutes until glossy and coated.
Taste and balance:
more lime for brightness
more salt if flat
splash more bourbon if desired
Make the Salsa
Combine peaches, charred corn, jalapeño, red onion, lime juice, cilantro, and salt.
Let salsa sit for 10 minutes before serving.
Char the tortillas lightly on the grill. Keep warm.
To assemble layer the charred tortillas with:
Brisket
Reserved onions
Peach-corn salsa
Salsa verde
Goat cheese or cotija
Pickled red onions
Cilantro
Avocado
Lime squeeze
A drizzle of the reserved braising liquid.
