Brisket Tacos With Red Cabbage

Name: Brisket Tacos With Red Cabbage
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Jewish
Ingredients: 2 Tbsps apple cider vinegar; 2 bay leaves; 2 kilograms brisket; 473 milliliters beef stock; 10 servings Red cabbage slaw, for topping (below); 3 Tbsps canola oil; 1 Tbsp chili powder; 59 milliliters packed dark brown sugar; 237 milliliters dry red wine; 16 flour tortillas; 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic; 10 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 10 servings Freshly ground pepper; 3 larges red onions, halved and thinly sliced; 1 Tbsp smoked paprika

Brisket Tacos With Red Cabbage might be a good recipe to expand your main course collection. This recipe serves 10. Watching your figure? This dairy free recipe has 579 calories, 44g of protein, and 24g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Hanukkah. Head to the store and pick up beef stock, pepper, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes around 4 hours. If you like this recipe, you might also like recipes such as Brisket Tacos With Red Cabbage, Simple Slow-Cooker Brisket & Hearty Brisket Tacos, and Spiralized Red Cabbage Kohlrabi Slaw with Cilantro Vinaigrette.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Place the halved garlic heads in a single layer on a sheet of foil.

Ingredients you will need

Garlic

Equipment you will use

Aluminum Foil

Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Aluminum Foil

Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder.

Ingredients you will need

Whole Garlic Cloves

Chili Powder

Paprika

Pepper

Salt

Equipment you will use

Food Processor

Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total.

Ingredients you will need

Canola Oil

Meat

Equipment you will use

Dutch Oven

Remove the meat from the pot and spread with the garlic paste.

Ingredients you will need

Garlic Paste

Spread

Meat

Equipment you will use

Pot

Drain the oil and wipe out the Dutch oven.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes.

Ingredients you will need

Brown Sugar

Vinegar

Onion

Salt

Wine

Equipment you will use

Pot

Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.

Ingredients you will need

Bay Leaves

Stock

Meat

Equipment you will use

Oven

Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw.

Ingredients you will need

Salt And Pepper

Roasted Garlic

Bay Leaves

Tortilla

Sauce

Equipment you will use

Whisk

Pot

Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic.

Ingredients you will need

Red Wine Vinegar