We were eating lunch and kinda watching an old episode of The Kitchen on Food Network where Marcella Valladolid showed how to make Machaca, a marinated, then slow cooker braised beef brisket used for some quite nice looking tacos. We both thought the recipe and the finished tacos looked wicked tasty, but, we also both have had not so great reactions to eating meats braised in the traditional way – by which I mean cooked slowly in liquid so the meat is fall-off-the-bone tender, but also kinda infused with fat.
“My dry braising method works really well for us with pot roasts and the like, why not try it here?”
And it is good.
But then, also a not so traditional brisket, either, tho, if nonna likes stuff just a bit spicy, I am pretty certain she will approve.
1/4 cup fresh lime juice
•1 tbsp lower sodium tamari
•1 tbsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce – or, your favorite hot sauce, to taste
•1 tbsp water
•3 cloves garlic, minced
•1 jalapeño, chopped
•1/2 tsp seasoned salt
•1/2 tsp back pepper
•1/2 tsp Aleppo pepper*
•1/2 cup olive oil
•One 2-1/2 lb beef brisket, trimmed and cut into 3 large pieces
•2 cups chopped onion
•2 cups chopped red and yellow pepper
•3 tbsp Sherry Peppers Sauce
*For a bit more bite, feel free to substitute – or add – some crushed red pepper flakes, to taste.
Cut the brisket into three large pieces, then pop into a gallon sized zipper bag.
Whisk the marinade ingredients together and pour over the brisket pieces in the bag.
Close the bag, give it a couple of tosses to coat all sides of the brisket, then arrange flat on a rimmed plate or casserole (to catch any drippage) and pop into the fridge overnight; giving the brisket a flip and mebbe a squeeze when you think to.
Heat the oven to 250º.
Make a bowl with aluminum foil in a Dutch oven or other large baking casserole and add half of the onion and peppers.
Remove the brisket from the marinade – go ahead and add the sliced jalapeños from the marinade to the pot along with the brisket, then season with the salt, pepper, parsley, and oregano.
Spoon the Sherry Peppers Sauce over the top, seal the aluminum foil up and over the brisket and veggies, then pop into the oven for five hours.
Remove from the oven and let rest, still sealed, for 30 minutes.
Remove the brisket from the foil – you can save and use the roasted veggies if you like, but I prefer to use fresh, then shred in a bowl using two forks.
Serve with your favorite taco toppings on a lightly warmed flour tortilla; I like refried black beans, Besterer Southwestern Ranch Dressing, lettuce, tomato, onion, shredded cheese, a squeeze of fresh lime juice, and mebbe just a little bit of sour cream and hot sauce on top.