By Chef Erica
Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make Kosher Spiced Brisket Tacos using Prairie Street Prime’s USDA Prime 2nd Cut Brisket.
You can purchase your Prairie Street Prime USDA Prime 2nd Cut Brisket here:
Taco night gets kicked up a notch with Prairie Street Prime’s USDA Prime 2nd Cut Brisket! Chef Erica’s spice rub accentuates the fat and juices in the brisket making each bite both sweet and spicy. Set out your favorite taco condiments and be sure to try her roasted pepper and avocado salsa, and super simple pickled red onions. This is a fun and delicious dish to prepare for your next fiesta!
Ingredients List for the Spiced Brisket Tacos
- 1 Prairie Street Prime USDA Prime Second Cut Brisket
- ½ tablespoon cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 2 teaspoons ancho chili powder
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon extra virgin olive oil
- 16 oz chicken stock
Ingredients List for Roasted Pepper and Avocado Salsa
- 1 yellow or red bell pepper
- 3 medium sized tomatoes, medium dice
- 1 avocado, medium dice
- ¼ teaspoon ancho chili powder
- ¼ teaspoon sugar 1 lime, juiced
- ¼ cup cilantro, chopped
- Kosher salt
- Freshly ground black pepper
Ingredients List for Pickled Red Onions
- 1 medium red onion, thickly slic ed
- ⅓ cup red wine vinegar
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- ½ lime, juice
To Prepare the Spiced Brisket/i>
In a small mixing bowl, combine your spice mixture thoroughly.
Preheat a large heavy bottom pan on the stove top over medium heat, and preheat your oven to 300F.
Using a paper towel, remove any excess moisture from your thoroughly thawed Prairie Street Prime USDA Prime 2nd Cut Brisket. Cut your brisket in half, and generously coat both pieces with your spice rub mixture.
Once your pan is hot, add extra virgin olive oil and your first piece of brisket with fat side down to sear. Sear both sides of both pieces of brisket allowing a dark, golden crust to form.
Place both pieces of seared brisket into the pan and add chicken stock. Cover with a tight fitting lid and place in a 300F oven. Let the brisket slowly cook for about two hours or when the internal temperature reaches 205F.
Remove your brisket from the oven when then internal temperature reads 205F. On a cutting board, gently shred the brisket with two forks and add all of the shredded meat back into the sauce from the cooking pan.
Plate your saucy, shredded brisket over tortillas with roasted pepper and avocado salsa and pickled red onions.
To Prepare the Roasted Pepper and Avocado Salsa
On a low flame, place your clean yellow or red bell pepper directly onto your stove top. The direct heat will cause the outer skin of the pepper to blister and blacken, creating a smoky, sweet flavor to the pepper. Using tongs, gently turn the pepper until it is dark and blistered all the way around. Remove from the flame, place in a bowl and cover with foil or plastic wrap.
In a medium mixing bowl, add your diced tomatoes, diced avocado, kosher salt, freshly ground black pepper, ancho chili pepper, sugar, lime juice, and cilantro.
Once the bell pepper is fully steamed and cool to the touch, remove the outer skin, stems, and seeds. Julien the roasted pepper and add to the rest of the salsa.
To Prepare the Pickled Red Onion
In a mixing bowl mix combine your sliced red onion, red wine vinegar, sugar, salt, and lime juice. Allow to sit for at least one hour before serving.