“Braised” Brisket Tacos with Spiced Coffee Sauce

We made these tacos last week for Barrett’s birthday, and they were  devoured so quickly that Mr. Robert-Pickles-Schmidt couldn’t even scrape together a taco when he arrived an hour late. Despite the concerns of Chavandra – the butcher at our friendly neighborhood Kroger – who asked me “gurrrl, are you sho’ brizkit tacos is somethin’ you wanna make?”, it definitely is.

The coffee rub gives it a deep, spicy richness. Top it with the Ridiculously Perfect Pickled Red Onions, Spicy Southwestern Slaw, and crumbled queso fresca and you’ve got a meal that will make yo’ mama proud. And Chavandra too.

Coffee Rub
1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
1/2 ground coffee

Brisket
1 5-pound brisket
water

  1. Preheat oven to 325 degrees.
  2. Mix together coffee rub ingredients and coat brisket liberally. (This can be done as far as 24 hours in advance.)
  3. Put brisket in a roasting pan or deep baking tray and add 1.5 inches of water.
  4. Cover and bake for 5.5 hours or until brisket falls apart easily.
  5. Place brisket on cutting board and let stand for 10-15 minutes before chopping and serving.
  6. Pour pan sauce into a serving dish and spoon over tacos. (Sauce will thicken and become concentrated and delicious while the brisket cooks.)
  7. Enjoy the compliments. These make upscale taco shop fare look like child’s play.
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Filed under Beef, Main Course, Meat, Mexican food, Party food, Rubs, Sauces

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