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Beef Brisket Taco Boats™

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  • 35 min prep time
  • 6 hr 35 min total time
  • 20 ingredients
  • 8 servings
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Everything is bigger in Texas…and once you sink your teeth into this bad boy, you will know your Taco Boats™ are overflowing with classic beef brisket.

Ingredients

Brisket

1
onion, halved, sliced thick
2
tablespoons chili powder
1
teaspoon ground cumin
2
teaspoons smoked paprika
1
tablespoon salt
2
teaspoons pepper
3
lb fresh beef brisket (not corned beef), trimmed of fat
2
tablespoons packed brown sugar
1/4
cup ketchup
1/4
cup water
1
tablespoon apple cider vinegar

Coleslaw

1/2
cup mayonnaise
1
tablespoon fresh lime juice
1/2
teaspoon ground cumin
1/4
teaspoon salt
3
cups coleslaw mix (from 14-oz bag)
1/2
cup chopped red bell pepper
1
tablespoon finely chopped jalapeño chile, halved and seeded
1
package Old El Paso™ Taco Boats™ soft flour tortillas
Sliced jalapeños, if desired

Steps

  • 1 Spray 6-quart slow cooker with cooking spray. Layer onion slices in slow cooker. In small bowl, stir chili powder, 1 teaspoon cumin, the paprika, 1 tablespoon salt and the pepper until blended. Rub into brisket; place in slow cooker. Sprinkle any remaining rub on top of meat. In small bowl, stir brown sugar, ketchup, water and cider vinegar until blended. Pour over brisket.
  • 2 Cover and cook on Low heat setting 6 to 8 hours or until meat is tender and can easily be sliced.
  • 3 Meanwhile, in medium bowl, stir together mayonnaise, lime juice, 1/2 teaspoon cumin and 1/4 teaspoon salt. Add coleslaw mix, red pepper and chopped jalapeño chile. Cover; reserve in refrigerator until needed.
  • 4 Transfer brisket to cutting board; let stand 10 minutes. Discard sauce, or heat as directed in tip. Heat boats as directed on package. Thinly slice brisket into small slices to fit into boats; divide among warmed boats, and top with coleslaw. Garnish with sliced jalapeños.
  • 1 Spray 6-quart slow cooker with cooking spray. Layer onion slices in slow cooker. In small bowl, stir chili powder, 1 teaspoon cumin, the paprika, 1 tablespoon salt and the pepper until blended. Rub into brisket; place in slow cooker. Sprinkle any remaining rub on top of meat. In small bowl, stir brown sugar, ketchup, water and cider vinegar until blended. Pour over brisket.
  • 2 Cover and cook on Low heat setting 6 to 8 hours or until meat is tender and can easily be sliced.
  • 3 Meanwhile, in medium bowl, stir together mayonnaise, lime juice, 1/2 teaspoon cumin and 1/4 teaspoon salt. Add coleslaw mix, red pepper and chopped jalapeño chile. Cover; reserve in refrigerator until needed.
  • 4 Transfer brisket to cutting board; let stand 10 minutes. Discard sauce, or heat as directed in tip. Heat boats as directed on package. Thinly slice brisket into small slices to fit into boats; divide among warmed boats, and top with coleslaw. Garnish with sliced jalapeños.

Expert Tips

Short of time? Use prepared coleslaw to top these boats.

Texas brisket is typically served dry, but if a sauce is desired, take remaining liquid from slow cooker after beef is removed, and skim off the fat. In 2-quart saucepan, cook liquid over high heat until reduced to sauce consistency.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
692.6
Calories from Fat
230
% Daily Value
Total Fat
54.7g
84%
Saturated Fat
16.2g
81%
Trans Fat
1/2g
Cholesterol
167.5mg
56%
Sodium
1408.4mg
59%
Total Carbohydrate
17.5g
6%
Dietary Fiber
2.6g
10%
Sugars
11.1g
Protein
31.8g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
29.20%
29%
Calcium
6.90%
7%
Iron
20.40%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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