Ingredients: |
Ingredients: 1 tsp grape seed oil
3 lb flat-half beef brisket (TIP: Beef brisket is available whole or cut in half, as a flat cut or point cut. Opt for the flat cut as it has the least amount of fat.)
1 large white onion, halved and sliced
into ¼-inch strips
3 large cloves garlic
1 1/2 cups boxed or jarred
unsalted chopped or crushed tomatoes
(TRY: Pomì Chopped Tomatoes)
2 ancho or guajillo chile peppers,
trimmed and seeded
16 6-inch corn tortillas, warmed
Tangy chimichurri zucchini
1 zucchini, sliced into 1⁄8-inch-thick strips
2 cups lightly packed fresh cilantro
1 cup lightly packed fresh parsley
1/2 cup red wine vinegar
1 clove garlic
1 jalapeño chile pepper, stemmed
and seeded
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Directions: |
Directions:Heat a large skillet on high and brush with oil. Add brisket and sear, turning once, until browned, about 10 minutes. (TIP: If skillet is too small for the entire brisket, cut brisket in half and sear in 2 batches, using half the oil for each batch.) Transfer brisket to a large plate. Add onion to skillet and sauté, stirring often, until onion releases liquid and begins to soften, about 2 minutes. Add 3 cloves garlic and sauté until fragrant, about 30 seconds.
To a 5-qt slow cooker, add tomatoes, chile peppers, 1 cup water and onion-garlic mixture. Nestle brisket in center of slow cooker. Cover and cook on high for 6 hours.
Prepare topping: In a large bowl, add zucchini. To a blender, add cilantro, parsley, vinegar, 1 clove garlic and jalapeño and pulse into a thick sauce. Pour over top of zucchini and toss well to combine. Cover and refrigerate until needed. (MAKE AHEAD: Tangy Chimichurri Zucchini can be made up to 2 days in advance.)
Switch slow cooker to warm setting and carefully uncover. Remove brisket and transfer to a cutting board. Using 2 forks, shred brisket by pulling meat across the grain. Return brisket and any accompanying juices to slow cooker and stir to coat. Spoon brisket-onion mixture into tortillas and top with zucchini mixture, dividing evenly. |
Personal
Notes: |
Personal
Notes: The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt-n-your-mouth tacos serve a crowd and can be made ahead – they’re tailor-made for a taco party!
Nutrition Information
Serving Size 2 tacos, 2 tortillas, 1/3 cup brisket mixture, 1/2 cup zucchini
Calories 375
Carbohydrate Content 31.5 g
Cholesterol Content 70 mg
Fat Content 9 g
Fiber Content 6 g
Protein Content 41 g
Saturated Fat Content 3 g
Sodium Content 148 mg
Sugar Content 3 g
Monounsaturated Fat Content 0 g
Polyunsaturated Fat Content 1 g
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This recipe for Brisket Tacos with Tangy Chimichurri Zucchini ~light~ is from