Brisket Tacos With Red Cabbage
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Total Reviews: 6
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By filrose_377492
Pleasanton, CA
on July 15, 2012
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Alex you rock!! The beef had a very rich flavor and was still good a few days later. But what I loved most was the pickled cabbage. Could not believe how easy it was to make. The acid played nicely with the richness of the meat. Thanks for a great recipe.
By U of I baker
Colorado
on June 05, 2012
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I made this for a crowd. There was not a slice left. Great recipe...going to make it again this weekend....perfect for entertaining! Thanks Alex!
By bhs506_12510698
Chicago, 52
on May 07, 2012
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Great! Used 2.5lb instead, cooked for 2hr, and came out tender and moist. I like shredded meat instead, so I shredded it and it was somewhat easy to do at 2hr, but may have needed longer. After shredding, poured some sauce over the meat and let it sit for a bit. Didn't have very spanish flavor so I added a little cumin. I don't like flous tortillas so I used corn. Also needed some heat.
By Lauren_Gifford
on May 01, 2011
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Very, very good! Probably the best brisket tacos I've ever made at home-and some of the best I've ever had. The red cabbage slaw is a must, a very welcomed addition to the hearty meat. The flavors finger lickin' good.
By aguelda_12583432
Huntsville, 39
on April 24, 2011
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This was delicious! Like the post before me said it requires some plan ahead but so worth the time. Thank you Alex, we will be making this again!
By angeladoreen
Springville
on April 21, 2011
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This is AMAZING!! It takes a bit of planning ahead due to the amount of time the meat cooks, but it's SOOO worth it. The cabbage slaw is a must. It pairs perfectly with the rich, tender meat. I can't say enough good things about this. I'll be making this again and again. Thank you, Alex!!