Braised Brisket Beef Tacos

Braised Brisket Beef Tacos

Ingredients

Directions

Preheat oven to 250 degrees F.

Score brisket in a cross-hatch pattern. Rub with 3 tablespoons of salt and black pepper. Combine Nielsen-Massey Pure Coffee Extract, Pure Chocolate Extract and Madagascar Bourbon Pure Vanilla Extract in a small bowl and mix to combine. Pour 1/2 of mixture over meat and let marinate for 30 minutes.

Combine remaining salt, beef stock, tomatoes, toasted chiles, cumin, coriander, roasted garlic and bay leaf and simmer until chiles are softened. Puree in blender under smooth.

Combine the pureed sauce mixture, grilled onions and brisket in a roasting pan. Be sure that the brisket is fully submerged in the liquid.

Place brisket in oven for 4-6 hours or until brisket is fork tender.

Let cool to the touch and shred into larger chunks. Remove bay leaf from braising liquid.

Place meat back in braising liquid and keep warm for serving.

For the avocado cream, combine avocados, Nielsen-Massey Pure Orange Extract, Mexican crema fresca and lime juice and mix to combine. Season to taste with salt and pepper.

Heat corn tortilla in a dry skillet or in the microwave until soft and pliable. Add 1 oz. or 2 oz. of beef to each tortilla and add 1 tablespoon of cream to each taco and 1 teaspoon of escabeche.

Directions

Preheat oven to 120 degrees C.

Score brisket in a cross-hatch pattern. Rub with 3 tablespoons of salt and black pepper. Combine Nielsen-Massey Pure Coffee Extract, Pure Chocolate Extract and Madagascar Bourbon Pure Vanilla Extract in a small bowl and mix to combine. Pour 1/2 of mixture over meat and let marinate for 30 minutes.

Combine remaining salt, beef stock, tomatoes, toasted chiles, cumin, coriander, roasted garlic and bay leaf and simmer until chiles are softened. Puree in blender under smooth.

Combine the pureed sauce mixture, grilled onions and brisket in a roasting pan. Be sure that the brisket is fully submerged in the liquid.

Place brisket in oven for 4-6 hours or until brisket is fork tender.

Let cool to the touch and shred into larger chunks. Remove bay leaf from braising liquid.

Place meat back in braising liquid and keep warm for serving.

For the avocado cream, combine avocados, Nielsen-Massey Pure Orange Extract, Mexican crema fresca and lime juice and mix to combine. Season to taste with salt and pepper.

Heat corn tortilla in a dry skillet or in the microwave until soft and pliable. Add 28 g or 55 g of beef to each tortilla and add 1 tablespoon of cream to each taco and 1 teaspoon of escabeche.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Coffee Extract 4oz

Pure Coffee Extract

Pure Orange Extract 4oz

Pure Orange Extract