Oven-Roasted Brisket Tacos
Wine Recommendation
Apothic Red
Ingredients
- 2 Tbsp chili powder
- 2 Tbsp brown sugar
- 2 Tbsp kosher salt
- 1 Tbsp garlic powder
- 1 Tbsp ground mustard
- 1 Tbsp pepper
- 1 (6-lb) beef brisket, trimmed
- 1 (32-oz) carton beef stock
- 2 (11.57-oz) pkg corn tortillas
- Roasted Corn Salsa (recipe follows)
- 1 red onion, thinly sliced
- 3 avocados, sliced
Instructions
- Preheat oven to 350°F. Stir together chili powder, brown sugar, salt, garlic powder, mustard and pepper; rub over brisket.
- Place brisket, fat side down, in a large roasting pan. Bake 1 hour. Reduce oven temperature to 300°F.
- Pour stock around brisket in pan; cover tightly, and bake 3 to 4 hours longer or until brisket is very tender. Remove fat from brisket; thinly slice brisket.
- Heat tortillas according to package directions; serve brisket in tortillas topped with Roasted Corn Salsa recipe, red onion, and sliced avocado.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
828
|
828
|
| Fat (g) | 60 | 60 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 51 | 51 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 1877 | 1877 |
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