Casa M Brisket Tacos - Casa M Spice Co
★ Issue CMSC·21–005 · Published 31 Jan 2021
beefCattle-DriveMain

Casa M Brisket Tacos.

Six hours in a low oven breaks down tough brisket into shredded meat that demands tacos

PREP 30 min
COOK 360 min
TOTAL 7:0h h
SERVES —  
HEAT hot
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
Dutch ovenOvenSkilletMixing bowlCutting board

Six hours in a low oven breaks down tough brisket into shredded meat that demands tacos

Ingredients

Ingredients

  • FOR THE BRISKET:
  • 3 pounds brisket, flat muscle not point muscle
  • 2 Tablespoons avocado oil
  • 2 Tablespoons Casa M Spice Co® Uncontrolled Cattle Drive®
  • 3 Tablespoons Casa M Spice Co® Chain Reaction®
  • 1 large onion, skinned, cut into quarters, layers separated
  • 12 cloves garlic, peeled
  • 1/2 cup red wine vinegar
  • 2 cups beef broth
  • 2 teaspoons ground cumin
  • 4 jalapeño chiles, stemmed, seeded, halved
  • 4 sprigs cilantro
  • 2 bay leaves
  • PULLING IT ALL TOGETHER:
  • 2 poblano chiles, roasted, peeled, seeded, cut into thin strips
  • 1 large sweet onion, peeled, quartered, cut into strips
  • 1 slice Monterey Jack cheese per taco
  • 1 flour tortilla per taco
  • 1 avocado, sliced (optional)
  • salsa (optional)

Method

  1. 01

    Gather and prep brisket ingredients

    10 min

    Peel garlic, quarter onion, prep jalapeños and cilantro.

  2. 02

    Preheat oven to 250°F

    15 min

    You're building a gentle, even heat—250°F is the sweet spot for breaking down collagen without drying out the meat. Check that your oven rack is positioned in the lower third so the brisket sits close enough to cook through but far enough from direct heat.

  3. 03

    Sear brisket both sides in dutch oven

    14 min

    5-7 minutes per side until well browned and sticking.

  4. 04

    Rest seared brisket, salt it

    5 min

    Use 1/4 tsp salt per pound.

  5. 05

    Brown onions and garlic, deglaze with vinegar

    8 min

    Add seasonings, cumin, and beef broth after deglazing.

  6. 06

    Braise brisket covered in oven 5-6 hours

    330 min

    Check at 5 hours for fork tender, add 1 hour if needed.

  7. 07

    Rest covered brisket 30 minutes

    30 min

    This rest lets the surface dry slightly so your spice rub sticks better and helps you get a proper crust. You'll know it's ready when the meat feels tacky to the touch, not wet.

  8. 08

    Roast poblano chiles until charred

    10 min

    Use gas burner, broiler, or torch for even charring.

  9. 09

    Let poblanos sweat in sealed container

    18 min

    Skin will slip off after sweating.

  10. 10

    Peel, seed, and slice poblanos

    5 min

    You want poblanos with thin, even slices so they cook at the same pace as everything else and release their mild, sweet pepper flavor into the braise. Leave some char on the skin if your flame was hot—that adds depth.

  11. 11

    Sauté onion strips, add poblanos, cook

    12 min

    Brown hot then simmer; add poblanos last 5 minutes.

  12. 12

    Shred brisket, mix with 1/3 cup gravy

    10 min

    Strain and skim fat from braising liquid for gravy.

  13. 13

    Char tortillas, melt cheese on each

    2 min

    Per taco; use gas burner or broiler.

  14. 14

    Assemble tacos with toppings

    3 min

    Add brisket, poblano, onion, optional avocado and salsa.

From Mike's Notebook

01

Use the flat muscle, not the point — it's leaner and shreds cleaner after six hours.

02

Don't skip the 30-minute rest; brisket keeps cooking and becomes easier to pull apart.

03

Flat muscle stays moister than point muscle during six hours of heat — point's marbling renders into grease.

Cooked It?

Tell us how it went.

robert j taylor

looks great cant wait to try it

Shelley

My mouth is watering!!! Looks delicious 😋