Recipe: Brisket Tacos

Today is National Brisket Day, and thus we felt that an easy to go recipe using brisket would be appropriate for a mobile food vendor.

Brisket Tacos

Prep Time: 15 minutes | Cook Time: 4.5 hours | Yield: 6-8 tacos

Ingredients

1 (3-pound) brisket
3 garlic cloves
1/2 bottle dry wine
1 cup water
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 large onions, sliced
Tortillas
Salsa

Directions

Preheat the oven to 350 degrees F.

Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids.

Pour the wine and water into the pan over the brisket.

Season with salt and pepper and evenly distribute the onions.

Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio).

Remove the pan from the oven to a cutting board allow at least 5 minutes to rest.

Slice the brisket and serve in flour tortillas with your favorite salsa.

By Richard Myrick|2017-03-31T08:42:00-04:00May 28, 2013|Recipes|

About the Author: Richard Myrick

Richard Myrick is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].