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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