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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
Transfer the brisket into a slow cooker
Toss garlic on top
Cover with beer
Cook on low 24 hours, adding more beer or water if needed
For the Chipotle Slaw
Chopp 2 - 3 of the chipotle peppers and add to a large bowl with 3 - 4 tablespoons of the adobo sauce
Add the rest of the slaw ingredients and stir to combine
Refrigerate for 30 minutes and adjust season and spice level
For the Assembly
Heat a skillet on high heat and toast the corn tortillas for about 30 - 60 seconds on each side
Add beef brisket to the tortilla, top with slaw and any additional desired toppings