Fustini's Oils and Vinegars
Brisket Tacos

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Brisket Tacos


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Brisket Tacos

Submitted by Corporate Chef Andy Stewart


  • Brisket - trimmed - 2 to 3 pounds
  • Salt and pepper
  • Fustini's Medium SELECT olive oil
  • 1 red onion - sliced
  • 1 head roasted garlic - squeezed of meat
  • 3 tablespoons Fustini's Vinoso wine vinegar
  • 3 cups beef stock
  • 15 ounces crushed tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped cilantro
  • 2 bay leaves
  • Pickled Red Onion
  • Napa cabbage
  • fresh cilantro
  • Cotija cheese
  • sour cream
  • lime wedges
Pickled Red Onion


Step 1. 

Preheat oven to 275 degrees.  Season meat with salt and pepper.  Heat enough Fustini's olive oil to cover the bottom of a brazier.  Brown meat on both sides well over moderate heat.  Remove brisket and add onion.  Cook onion until browned but not burned, stirring occasionally.  Deglaze pan with vinegar then add beef stock, tomatoes, cumin, paprika, coriander, cilantro and bay leaves and bring to simmer.  Once simmering, place the meat back into the liquid and place brazier into a hot oven.  Bake brisket until an internal temperature of 200 degrees is achieved 3-4 hours.  Remove from pan and shred then place back into the pan and cook another 90 minutes.

Step 2.  Pickled Red Onion

Place vinegar, sugar, salt and peppercorns into small pot and place over moderate heat.  Place onions in a heatproof bowl.  Once the vinegar is boiling, pour over onions and stir to coat.  Let onions sit 30 minutes then refrigerate until ready to use.  

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