Ingredients:
2 lbs beef brisket
1 tablespoon olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
12 small corn tortillas
2 cups shredded cabbage
1/4 cup chopped fresh cilantro
Juice of 1 lime
Directions:
Preheat oven to 325°F (160°C).
In a large oven-safe pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is soft and translucent.
Season the brisket with salt, pepper, smoked paprika, and cumin. Place the brisket in the pot with the onions and garlic.
Pour in the beef broth, barbecue sauce, and Worcestershire sauce. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the brisket is tender and easily shreds with a fork.
Remove the pot from the oven and let the brisket cool slightly. Shred the brisket with two forks.
Warm the corn tortillas in a dry skillet over medium heat until soft and pliable.
Assemble the tacos by filling each tortilla with shredded brisket, cabbage, and fresh cilantro. Squeeze lime juice over the top before serving.
Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 4 hours 20 minutes
Kcal: 300 kcal per serving | Servings: 6 servings
