Brisket Tacos With Summer Salsa

Jul 14, 2015 | Healthy Living

The perfect meal to make your mouth water: slow-cooker beef brisket and crunchy fruit salsa!

Brisket

Ingredients:

  • 2 uncooked bacon slices, cut into 1-inch pieces
  • 1 medium-size white onion, chopped (about 1 cup)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (3- to 3 1/2-lb.) beef brisket, trimmed
  • 1 cup reduced-sodium chicken broth
  • 3 canned chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce from can
  • 3 garlic cloves, peeled and smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 2 tablespoons apple cider vinegar
  • 10-12 (8-inch) flour tortillas, warmed
Instructions:

  1. Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.
  2. Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.
  3. Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.4. Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

Crunchy Summer Salsa

Ingredients:

  • 1 cup diced fresh peaches
  • 1/2 cup diced cucumber
  • 1 jalapeño pepper, seeded (if desired) and dice
  • 1 garlic clove, minced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
Instructions:
Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.
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