Beef Brisket Taco Salad

May 23, 2019
Created by Harmons
4 hours
Serves 8
  • Brisket
  • 1/4 cup canola oil
  • 2 lb lean beef brisket
  • Salt and freshly ground pepper
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 1 cup finely chopped yellow onion
  • 5 cloves garlic
  • 2 cups canned tomato puree
  • 1/4 tsp ground cumin
  • 1/4 tsp dried Mexican oregano
  • 5 fresh thyme sprigs
  • 1 bay leaf
  • 1 (12 oz) bottle light beer
  • Salsa
  • Salt
  • 5 tomatillos, husks removed
  • 2 cloves garlic
  • 2 jalapenos, stemmed, halved, and seeded
  • 1 small yellow onion, quartered
  • 1/2 lime, juiced
  • 1/2 cup fresh cilantro leaves, plus more, finely chopped, for serving
  • 1 head romaine lettuce, finely chopped
  • 1 avocado, halved, pitted, and cut lengthwise into 12 wedges
  • Finely chopped red onion, for garnish
  • Cotija cheese, for garnish
  • Lime wedges, for garnish
  • 8 Harmons Taco Bowls

Preheat oven to 325°.

To make the brisket, in a large, heavy Dutch oven over medium-high heat, add oil. Season brisket with salt and pepper, then add to pan, and cook, turning as needed, until browned all over, about 12 minutes. Transfer brisket to a plate and return pan to medium heat.

Add carrot, celery, onion, and garlic and cook, stirring occasionally, for 5 minutes. Add tomato puree, cumin, oregano, thyme, and bay leaf and cook, stirring occasionally, for 2 minutes. Stir in beer, then return brisket to pot and pour enough water into pot to cover meat and bring it to a boil over high heat. Cover with a lid and cook until brisket is very tender, about 2 1/2 hours. Transfer pan to a rack, uncover, and let brisket cool in cooking liquid.

Once cooled, remove brisket from liquid and shred with 2 forks. Pour braising liquid into a blender and puree until smooth. Return liquid to pot over medium heat, stir in shredded brisket, and reheat until warmed through.

Meanwhile, to make the salsa, fill a saucepan over high heat halfway with water. Season with salt and add tomatillos, garlic, jalapeños, and onion and bring to a boil. Let cook 5 minutes, drain and transfer vegetables to a blender. Add cilantro and puree until smooth. Season with salt.

Serve in taco bowls with lettuce, brisket, salsa, avocado, cilantro, red onions, cojita cheese, and lime wedges.