Root Beer Alberta Beef Brisket Taco

Ingredients

Yield:

Makes 12-15 tacos to serve six friends

•  

  • 3 lbs Alberta Beef Brisket 
    • 1 TBSP Paprika
      • 1 TBSP Dried Chioptle Powder
        • 1 TBSP Cumin
          • 1 TBSP Salt
            • 2 TSP Pepper
              • 2 TSP Garlic Powder
                • 3 TBSP Canola or Avocado Oil
                  • 1 12 -oz Bottle of Root Beer
                    • 1/4 cup Apple Cider Vinegar
                      • 3 TBSP Molasses
                        • 1/2 Onion - chopped
                          • 1 14-oz can Diced Tomatoes
                            • 1/2 cup Red Pepper Jelly
                              • 4 cups Beef Stock - as needed

Preparation

Difficulty:

Easy

Time:

30 Minute Cooking time: 8 - 9 hours

Total Time:

9.5 hours

1. Make the rub for the meat first

   1. Combine all the dry seasoning powders and the salt and the pepper. Rub the seasoning mix into the meat on both sides, do not remove the fat from the brisket.

2. Add oil into a large skillet or pot

   1. Heat oil at medium-high temperature. When the oil is hot, sear the mean on both sides for about five minutes until golden and starts to brown. Turn off the heat, and remove the mean from the pan. You do not need to save the oil.

3. Place the seared meat into the slow cooker

   1. Put the chopped onion, root beer, apple cider vinegar, molasses, dived tomatoes and red pepper jelly into the "Crock-Pot". Add enough bef stock so that the meat is just covered. Place the lid on the slow cooker.

4. Set the slow cooker to low

   1. Let the meat cook for 8-9 hours. The meat is done when it can be easily shredded with a fork.

5. When the meat is ready

   1. Remove it from the cooking liquid and let cool. Strain the onions and tomatoes from the cooking liquied and then skim the fat from the top (if you have time, you can put the liquid in the fridge and let the fat solidify which makes it easter to separate.) Please the cooking liquid into a pot and simmer over medium heat until the liquid has reduced to about 1 cup.

6. Meanwhile, use two forks to shred the beef.

   1. The beef should pull away from the fat layer very easily. Discard the fat.

7. When ready to serve

   1. Add the reduced cooking liquid to the shredded beef and re-heat in a skillet over medium heat.

8. Garnish

   1. After the brisket cooks it loses about half of its weight; for this recipe you are left with 1.5lbs of cooked meat which is enough for six people. Chef used this beef in tacos with corn tortillas, avocadoes, pickled onions, cilantro, jalapeno and limes.