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Playing Two-Beer Barbecued Brisket Tacos or Sandwiches


For the Barbecued Brisket Sauce
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1/2 cup puréed chipotle in adobo
  • 1/4 cup tomato paste
  • 2 cups beef stock
  • 2 tablespoons Worcestershire
  • 2 tablespoons Tamari/soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 round tablespoons honey or light brown sugar
  • 1 cooked, shredded beef brisket (about 4 pounds prior to cooking)
For Tacos
  • Shredded red or white cabbage
  • Thinly sliced radishes
  • Thinly sliced scallions
  • Pickled jalapeño pepper rings/slices
  • 16 corn tortillas, charred over a flame or blistered in a dry skillet
For Sandwiches
  • Bread-and-butter pickle slices
  • Finely chopped white onion
  • 8 soft burger rolls or potato burger rolls


Serves: 8


In a large skillet over medium to medium-high heat, melt butter and add onions, garlic, salt and pepper. Soften 6-7 minutes then add chipotle purée and tomato paste, stir a minute then add stock, Worcestershire, Tamari, vinegar and honey or sugar. Bring to a bubble, add meat and heat through.
Serve meat with taco fixings or on rolls with pickles and onion.


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