Tender beef brisket is slow cooked, shredded, then folded with a gravy made from the braising liquid and served in a cheesy toasted tortilla and sautéed onions and peppers.
3 pounds beef brisket
1 tablespoon salt
3 tablespoons canola oil (or vegetable oil)
1 large onion, quartered
10 garlic whole cloves, peeled
2 jalapenos, halved
1/3 cup apple cider vinegar
2 cups beef broth
1 cup Miller Lite
2 teaspoons cumin,
2 tablespoons all-purpose flour
2 red bell peppers, sliced
2 poblano peppers, sliced
1 yellow onion, sliced
12 flour tortillas
8 ounces Monterey Jack cheese, shredded
Season brisket with salt. Heat 2 tablespoons of oil in a large skillet over high heat and sear until browned, about 3 minutes a side. Transfer brisket to a slow cooker. Reduce heat to medium and sauté quartered onion, garlic, and jalapeno until softened, about 3 minutes. Add vinegar and stir releasing any cooked bits off the bottom of the pan. Add onions, garlic, and vinegar to the slow cooker along with beef broth, Miller Lite and cumin. Cover and cook on high for 4 hours or low for 8 hours.
Right before the brisket is finishes, heat remaining oil in a sauté pan over medium heat and sauté sliced onion and peppers until softened, about 10 minutes.
Remove the fat cap from brisket and discard. Shred beef with a fork. Transfer cooking liquid to a saucepan and bring to a simmer over medium-high heat. Remove ½ cup of the liquid to a bowl and whisk in flour. Once smooth, return mixture to the slow cooker whisking to incorporate. Once thickened, mix 1 cup of sauce with brisket and reserve the rest for serving.
Place tortillas on a baking sheet and top with a tablespoon of shredded cheese. Place under the broiler until cheese is melted and tortillas are lightly toasted. Top tortillas with a serving of brisket and sautéed onions and peppers. Serve.
Serving Suggestions: Beans, Rice, Salad