I love tacos. I really do. But I get tired of the ground-meat variety and wanted something a little more authentic.
I chose brisket because it has a deep, robust flavor and cooks beautifully when braised for a few hours on low heat. You can use another tough cut as well, such as chuck, if you don’t care for the taste of brisket.
The coffee gives it a nice background flavor that you really can’t put your finger on, but you know something is there. The brown sugar gives a touch of sweetness to the spiciness of the rub, but it’s not overly sweet.
I prefer to serve these with corn tortillas heated in pan with a bit of oil. It crisps them up just a little bit and makes the texture really nice, as well.
- 1 (3lb) beef brisket
- 3 cups beef broth
- 1 3/4 tablespoons chili powder
- 1 tablespoon ground coffee
- 3/4 tablespoon cumin
- 3/4 tablespoon onion powder
- 1/2 tablespoon brown sugar
- 1 1/2 teaspoons garlic
- 1 1/2 teaspoons coarse salt
- Juice of 2 limes
Preheat oven to 325° F
Measure out all of your dry ingredients for the dry-rub. You don’t have to arrange them prettily on a plate, but it sure is fun.
Combine all dry ingredients in a bowl and mix until well combined.
Liberally sprinkle your brisket with spice mixture and give it a nice rub down. Everyone likes a massage, even beef.
If there is some spice mixture left over, you can add this to the beef broth in a later step.
Heat a large pan, such as Ducth Oven, over medium-high heat and add about a tablespoon of vegetable oil. Get it nice and hot.
Carefully lower the brisket into the pan and brown nicely on both sides. Remove from heat.
Squeeze the juice of one of the limes over the meat.
Add all of the beef broth and any leftover spice mixture to the liquid. Cover pan with a heavy lid and place in the upper part of the oven.
Cook for about 1.5 hours and turn meat over. At this point, you may want to lower the heat to 300°, if it is boiling too much. Cook an additional 1.5 hours, or until fork-tender. Let cool until you are able to handle it.
Place on a board and shred meat using two forks.
Return to pan with its liquid. Squeeze an additional lime into it and cook for another 20 minutes or so. You may need to add a bit of water if it looks too dry before heating.
This is so much better than the little package. And…..you probably have most of the spices already in your spice collection. I modified it a little and added some of the jalapeno powder that I had, plus a teaspoon of salt. Exactly 7 teaspoons of this equals what is in that package.
- 6 tsp. of chili power
- 5 tsp. paprika
- 4 1/2 tsp. cumin
- 2 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
I added, optionally:
- 1 tsp. kosher salt
- 1/4 tsp. jalapeno powder
Mix all together and store in an air-tight container in a cool place for up to six months.
Recipe courtesy of mex-recipes.com.