Brisket Tacos
Brisket tacos feature tender, shredded beef braised in a savory mustard-Worcestershire sauce that becomes deeply flavorful as the meat cooks low and slow. The tangy, complex sauce sets this version apart from standard versions.
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Brisket tacos feature tender, shredded beef braised in a savory mustard-Worcestershire sauce that becomes deeply flavorful as the meat cooks low and slow. The tangy, complex sauce sets this version apart from standard versions.
Delivery in as fast as one hour.*
Prices vary by store
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In a medium bowl, combine beef broth, Dijon mustard, tomato paste, chili powder, ground cumin, and Worcestershire sauce. Whisk until smooth.
Pat the brisket dry and season generously on all sides with salt and black pepper.
Set a pressure cooker to the sauté function. Add 2 tablespoons of olive oil. Once hot, sear the brisket pieces on all sides until well-browned.
Pour the prepared sauce into the pressure cooker to deglaze the bottom. Return the seared brisket to the pot and turn to coat.
Secure the lid, set to high pressure, and cook for 60 minutes.
Once the cooking time is complete, allow the pressure to release naturally. Remove the brisket from the pot and shred the meat using two forks.
Return the shredded brisket to the sauce in the pot and stir to combine.
Warm the tortillas in a dry cast iron skillet over medium-high heat until lightly charred.
In the same or a separate skillet, heat the remaining 1 tablespoon of olive oil. Sauté the sliced onion and poblano peppers until softened and slightly caramelized.
To assemble, place a portion of the shredded brisket on a warm tortilla. Top with sautéed onions and peppers, a drizzle of the cooking liquid, and fresh cilantro. Serve with lime wedges on the side.
Store shredded brisket in the braising sauce in an airtight container for up to 4 days; reheat gently in a pot or microwave before serving.
Brisket typically needs 3–4 hours at a low temperature (around 300°F in an oven or on low in a slow cooker) to break down the connective tissue and shred easily.
Yes. Braise the brisket up to 2 days ahead, cool completely, refrigerate in the sauce, then reheat gently before shredding and serving.
Use the flat or point (deckle) end; both work well. The flat is leaner, while the point has more marbling and fat, which renders during cooking for extra tenderness.
Yes—use whole-grain mustard for more texture, or yellow mustard for a milder tang. Reduce the amount slightly if using spicy brown mustard.
Combine 1 tbsp soy sauce + 1 tbsp balsamic vinegar + 1 tsp ketchup as a substitute, though the flavor profile will shift slightly.
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