Texas-Style Brisket Tacos

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subheading: Ingredients:

11⁄2 cups shredded red cabbage

1 tbsp minced red onion

2 tbsp balsamic vinaigrette

2 cups cooked beef brisket (see below) thinly sliced and cut into bite-size pieces

1⁄2 cup barbecue sauce

Salt and freshly ground black pepper

8 6- to 8-inch flour tortillas 8 warmed

subheading: Directions:

In a small bowl, combine cabbage, red onion and vinaigrette, mixing well. Cover and

refrigerate, stirring once, for at least 20 minutes or for up to 2 hours.

In a large skillet over medium-low heat, combine beef pieces and barbecue sauce. Season with salt and pepper to taste. Saute until meat is heated completely, 4 to 6 minutes.

To build tacos, divide meat equally among tortillas. Top with cabbage relish. Fold tortillas in half.

subheading: Note:

This is a Texas-style taco - slow-cooked brisket and a coleslaw-style relish give it an authentic Tex-Mex flavor.

subheading: Oven-Roasted Beef Brisket:

This is a simple brisket recipe that is perfect for tacos.

• Preheat oven to 300ｰF

• Roasting pan, greased

1 onion, sliced

4 lb piece beef brisket, trimmed

2 tbsp seasoned salt

2 tbsp liquid smoke

1. Place onion slices on the bottom of roasting pan.Rub brisket on both sides with salt.

Place meat on top of onion slices and sprinkle with liquid smoke. Cover with

foil and seal edges. Bake in preheated oven for 4 hours or until beef is

fork tender. Let stand for 20 to 30 minutes. Discard onions. Slice brisket thinly

across the grain. Chop brisket slices into smaller bite-sized pieces.

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