Two-Beer Barbecued Brisket Tacos or Sandwiches
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Two-Beer Barbecued Brisket Tacos or Sandwiches

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

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

Preparation

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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