Food & Recipes

Two-Beer Barbecued Brisket Tacos or Sandwiches

by Rachael Ray 11:28 AM, February 2, 2017

Aired February 3, 2017

Serves 8

For the Barbecued Brisket Sauce:
2 tablespoons butter
1 onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
1/2 cup puréed chipotle in adobo
1/4 cup tomato paste
2 cups beef stock
2 tablespoons Worcestershire
2 tablespoons Tamari/soy sauce
2 tablespoons apple cider vinegar
2 round tablespoons honey or light brown sugar
1 cooked, shredded beef brisket (about 4 pounds prior to cooking)
For Tacos:
Shredded red or white cabbage
Thinly sliced radishes
Thinly sliced scallions
Pickled jalapeño pepper rings/slices
16 corn tortillas, charred over a flame or blistered in a dry skillet
For Sandwiches:
Bread-and-butter pickle slices
Finely chopped white onion 
8 soft burger rolls or potato burger rolls


In a large skillet over medium to medium-high heat, melt butter and add onions, garlic, salt and pepper. Soften 6-7 minutes then add chipotle purée and tomato paste, stir a minute then add stock, Worcestershire, Tamari, vinegar and honey or sugar. Bring to a bubble, add meat and heat through.
Serve meat with taco fixings or on rolls with pickles and onion.


Daphne Oz’s Cider-Braised Brisket with Red Cabbage and Apples

Braised Brisket with Almond Gremolata

Marc Murphy’s Leftover Brisket Tacos with Chipotle Salsa