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brisket

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

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Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

I decided to take a short break from my recent baking obsession and made some Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw.

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

I’ve never really fancied myself a baker, but sometimes when life goes down the crapper, stress baking is where it’s at.  But I can also totally get on board with stress free slow cooker comfort food.  And beer. And beer braised beef brisket.  And Tacos. And avocados.  You get the idea.

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

It’s also almost time to celebrate Cinco de Mayo which means parties, pinatas, tacos, and margaritas! Who couldn’t be happy with all that?

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw
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Beer Braised Brisket Tacos with Chipotle Slaw

Ingredients

For the Slow Cooker Beer Braised Beef Brisket

  • 2 pound beef brisket
  • 24 - 36 ounces malty beer
  • 6 - 8 garlic cloves
  • Corn Tortillas

For the Chipotle Slaw

  • 1 small can of chipotle in adobo
  • 1 cup mayonaise
  • 1/4 - 1/2 cup milk
  • 3 - 4 radishes halved and thinly sliced
  • 1 tablespoon white vinegar
  • 2 cups napa cabbage shredded or thinly sliced

Optional Toppings

  • Cotija cheese
  • Sliced avocados
  • Chopped cilantro
  • Chopped green onions

Instructions

For the Beer Braised Brisket Tacos

  1. Transfer the brisket into a slow cooker
  2. Toss garlic on top
  3. Cover with beer
  4. Cook on low 24 hours, adding more beer or water if needed

For the Chipotle Slaw

  1. Chopp 2 - 3 of the chipotle peppers and add to a large bowl with 3 - 4 tablespoons of the adobo sauce
  2. Add the rest of the slaw ingredients and stir to combine
  3. Refrigerate for 30 minutes and adjust season and spice level

For the Assembly

  1. Heat a skillet on high heat and toast the corn tortillas for about 30 - 60 seconds on each side
  2. Add beef brisket to the tortilla, top with slaw and any additional desired toppings

Author: Rachelle

NOTES:

  1. I used 2 36 ounce cans of Lazy Bird Brown Ale from Birdsong Brewing Company
  2. The beef brisket should be falling apart after cooking so long and slow, but it not, it can easily be shredded with a fork
  3. I prefer to use corn tortillas, but if flour tortillas or crunchy taco shells blow your dress up, by all means be all you can be!
  4. I don’t like things super spicy and used 2 chipotle peppers and 3 tablespoons of adobo, so feel free to add more spice or top with hot sauce or chopped raw spicy peppers

 

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

Brisket and Pulled Pork Stroganoff

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FULL DISCLOSURE: I wrote this post last night (Sunday) under extreme exhaustion (read below) and thought I had set it to publish this am.  Apparently, I had the marshmallow and brownie sweats and scheduled this post to publish on Tuesday instead of Monday.  I hope that this disclosure puts this everything into context and that I can get myself a pass on this transgression – additionally I hope I can learn how to read a calendar and get some sleep.  I’m glad we had this little talk.

 

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Happy Monday!  How was your weekend?  Mine was a very welcome reprieve because last week for me was a total buzzkill!

But last weekend was a blast because we had Lisa’s annual Birthday Meat Fest.  We smoked a brisket and and a pork butt and had a ton of leftovers, so when I found out at the last minute that we were having a couple of guests for dinner I decided to use it in a stroganoff.  It was delicious.

 

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That’s Zoe. One of our dinner guests. She is one of the coolest people I have ever met and quite the old soul.

 

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That’s Harmony.  Zoe’s sister.  She did her own makeup.  She also loves marshmallows, brownies, strawberries and cherries.  She’s 4.  And one hot mess.

 

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They loved stroganoff for dinner and made me bake all night long.  I’m exhausted.  I forget how much work a 4 year old is.  Jeesh.

 

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We did this.  I admit it. Candy canes, marshmallows, and strawberries.  Chocolate.  Can’t forget about that.  We were a hot mess.  We also made brownies.  I would like to sleep for the next 246 days, but oh yeah, I have to work.  Womp womp!

 

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It was a blast and I totally welcomed the fun.  It was almost like being a kid again.

 

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This is the face I’ll be making in the morning.

 

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And I’ll totally be having some marshmallow violence drama.

 

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Brisket and Pulled Pork Stroganoff

Ingredients

  • 3 cups prepared brisket and/or pulled pork
  • 2 tablespoons extra virgin olive oil
  • 10 ounces sliced mushrooms
  • Salt and pepper
  • 1 onion diced
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/4 cup red wine
  • 1/3 cup beef stock
  • 1 clove garlic minced
  • 3 cups beef stock
  • 3/4 cup sour cream
  • 1 tablespoon Worhestershire sauce
  • 1 tablespoon thyme
  • 2 tablespoons chopped fresh parsley
  • Prepared egg noodles

Instructions

  1. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat, add mushrooms, cook until just soft, salt and pepper, cook another minute and remove from pan, reserving in a bowl
  2. Coat onions in 2 tablespoons of flour
  3. Melt 2 tablespoons butter in same skillet, add flour coated onions and cook until soft
  4. Deglaze pan with wine and stock
  5. Add garlic
  6. Cook until reduced and thick
  7. Add thyme, salt and pepper to taste
  8. Add sour cream, remove from heat
  9. Toss with noodles and garnish with parsley

Adapted from Food & Wine