Beef brisket reminds me of family gatherings because when Kurt smokes a brisket the entire family comes over. It reminds me of summer parties when we all hang outside in the backyard, play music loudly and sip on cocktails. As soon as my mom arrives she marches straight to the kitchen and asks Kurt for the first sample. He gladly obliges and loves the attention. We fill up the table with corn, mashed potatoes, macaroni salad and slaw. Most of the time there aren’t many leftovers and everyone goes home with a belly full of happiness.
Is there anything better than a taco? I doubt it. Leftover Bourbon Braised Brisket results in some fabulous dinner ideas for the entire week. Take these Brisket Tacos with Caramelized Onions for example, they are a perfect example of how amazing leftovers can be. Tender shredded brisket, caramelized balsamic onions, shredded lettuce, pico de gallo, guacamole and chipotle crema is a combination made for a taco. It’s an easy to make recipe that takes a cheaper cut of meat and turns it into meals for days. As a working mom I welcome the idea of preparing dishes that provide more than one meal without feeling that we’re eating leftovers.
- 4 slices leftover brisket, shredded and warmed up
- 6 corn tortillas
- 1 tbsp canola oil
- 1 large onion, thinly sliced
- ½ tsp balsamic vinegar
- ⅛ tsp salt
- ¼ cup mexican crema
- 1 tbsp chipotle adobo sauce
- additional toppings like shredded lettuce, pico de gallo, guacamole
- Warm up shredded brisket (preferably in braising sauce) over low heat in a small skillet.
- In a separate skillet heat canola oil, add thinly sliced onion and cook over low heat for 20 minutes. Season with salt and balsamic vinegar, stir and cook another 2 minutes.
- In a small bowl stir mexican crema and adobo.
- Serve brisket with warm tortillas, caramelized onions, chipotle creme and other toppings. Enjoy.
Caramelized Onions & Brisket