Brisket tacos are perfect for tailgates, family get-togethers and potlucks. Use a slow cooker to make tender beef brisket. Then, set out your favorite toppings for DIY tacos.
Instructions
1
Marinate the brisket overnight
2
In a bowl or shallow dish, combine the beer, brisket marinade, bay leaves, salt and pepper. Add the brisket and turn it to coat. Cover and refrigerate it overnight.
3
Slow-cook the brisket
4
Transfer the brisket and marinade to a 6-quart slow cooker. Cook, covered, on low until it's tender, 8 to 10 hours.
5
Shred the brisket
6
Remove the meat from the slow cooker. Reserve the juices in the slow cooker, but discard the bay leaves. When the brisket is cool enough to handle, shred the meat with two forks. Return the shredded brisket to the slow cooker. Editor’s Tip: You can keep the brisket warm in the slow cooker for up to two hours. Just make sure the temperature stays above 135°F.
7
Assemble the brisket tacos
8
Using tongs, serve the shredded brisket on tortillas with a variety of toppings, like shredded cheddar and sliced jalapenos. Editor’s Tip: Warm the tortillas in the microwave or a hot skillet to make them more pliable.
