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Heeb Issue #18 : The Whole MegillahNosh Pit
Brisket Tacos
Our presidential wannabees aren’t the only ones going after the Spanish-speaking demographic. We asked chef Morgan Jarrett to share a recipe for all of you who tire of that same ol’ beefy pot roast flavor and crave something with a little more kick.
Rub:
2 tsp. Chipotle chile powder
1 tsp. Old Bay seasoning
2 tsp. Ground ancho chile (optional)
1 1/2 tsp. Smoked paprika
1 tsp. Salt
1 tsp. Allspice
1 tsp. Coriander
1 tsp. Cumin
1 cup Dark brown sugar
Brisket:
1-3 lbs. Brisket
2 1/2 cups Brown sugar
1 cup Cider vinegar
1 Beer
1 1/2 cups Beef broth
1 Onion, chopped
2 Celery hearts, chopped
3 Cloves of garlic, smashed
Parsley
Directions:
» Preheat oven to 325° F. Combine spice mixture and rub on brisket; let sit for 30 to 60 minutes. In a bowl, mix sugar with beer, vinegar and broth until dissolved. Add onion, celery, garlic and parsley and stir to combine.
» Sear brisket on both sides in a hot pan. Remove and place in roasting pan and top with mixture. Cover with foil and roast for two hours; turn over and roast for another two hours.
» Remove brisket, strain liquid into a saucepan and reduce by about half. Shred brisket with two forks and top with reduced liquid.
» Serve family style with tortillas, shredded lettuce, sliced radishes, pico de gallo, salsa verde and horseradish “crème fraîche.”
Nosh Tip:
Keep it kosher and use a sour cream substitute instead of crème fraîche, with a 3:2 mixture of Tofutti Sour Supreme and Gold’s horseradish.
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