- by Omaha Steaks
When I think of brisket I always think of a smoker and long cook times. It is one of my absolute favorite meats. When I eat brisket it is always smoked. There’s just something about the smell of hickory or mesquite or even oak wood giving off the intoxicating scent of a low fire and subtle smokiness that makes my mouth start watering. This time I went for something different. Tacos! That’s right, brisket tacos. I make a version of these tacos that my family loves so it just made sense that this brisket needed to be made along with the rest of my normal ingredients.
This recipe is pretty straightforward, and full of flavor. The spices in it are what help take it up to the next flavor level. That being said, there is numerous amount of spices I use in this. A couple of which are onion powder or garlic powder. The only reason I use those instead of onions or garlic cloves is to hide them from my daughters so they will eat them without complaining. So, feel free to omit them and use ½ medium onion and 2 garlic cloves. I used the instructions that came with this brisket to cook it through but when it is done you will set it aside for about 10 minutes then slice it and add to the pan with the other vegetables for just another minute or two.
Use corn or flour tortillas, whichever is your favorite. Pair with this pineapple and black bean rice and you have got a winner for a dinner.
- 1 Omaha Steaks Rapid Roast Brisket
- 8 tortillas
- 1 red pepper, sliced thin
- 1 green pepper, sliced thin
- 2 Tbsp. cooking oil
- 1/2 cup cheddar cheese, shredded
- 2 Tbsp. fresh cilantro, diced
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/4 tsp. cumin powder
- 1/4 tsp. garlic powder
- salt and pepper to taste
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1/2 cup diced pineapple
- 1/2 cup black beans
- 1/2 cup salsa
- 1/4 tsp. salt
Cook the brisket according to package instructions then let it sit for about 10 minutes and slice about ¼ inch thick but no bigger.
Slice the peppers thinly.
Preheat skillet to medium-high heat.
Coat the skillet with 2 tablespoons high-heat cooking oil.
Add the peppers and spices then cook until tender, about 5-8 minutes.
Add brisket and about half of the drippings from the brisket.
Cook for 2-3 minutes then assemble the tacos with a portion of the brisket and pepper mixture.
Top with cheese and cilantro and a side of rice.
Bring the rice and water to a boil then cover for 20 minutes, until tender.
Add pineapple, black beans, salsa and salt.
Stir together and serve.