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Two-Beer Barbecued Brisket Tacos or Sandwiches

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


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.