Brisket Tacos Recipe with Pickled Red Onions
(The Nosher via JTA) — “Leftover brisket” is something of an oxymoron, since traditional braised Ashkenazi brisket is usually the first thing to run out on most dinner tables. But at my little table of two, it’s rare that my husband and I can finish even the smallest of briskets by ourselves.
Fortunately, too much brisket is one of the best possible problems to have, and my favorite way of solving it has always been to shred the leftover meat, cook it in a spicy sauce, and serve it in warm corn tortillas. The sauce and tortillas stretch the brisket, helpfully increasing the number of servings we can squeeze out of it, all while transforming the brisket into a totally different meal.
But sometimes I want to skip the first iteration of traditional brisket and go straight to my next-day favorite, so I make a big batch of brisket tacos. Brisket tacos -- just like their set-it-and-forget-it cousin, the braised, sliced brisket -- cook slow and low, immersed in liquid and covered. Except rather than the usual broth, onions and carrots, this brisket cooks in a spicy, garlicky roasted tomato puree until the meat is meltingly tender and the sauce is rich and reduced.
To cut the intensity of the meat, I love to top my tacos with pickled onions. Make these while the brisket cooks and refrigerate until serving, so you can contrast the spicy flavors with a cool, sour-sweet crunch. The tacos don’t need much else in the way of toppings, but I love to gild the lily and add sliced jalapeños and cilantro. Guacamole or sliced avocado probably wouldn’t hurt either, if you were so inclined.
Hint: If, by some miracle, you find yourself with leftover taco filling, by all means, serve it with scrambled eggs and more corn tortillas for the best breakfast tacos this side of Texas.