Braised Brisket Tacos With Matzo Tortillas Recipe

Cooking Directions

• STEP 1.In a large Dutch oven, heat oil over medium-high heat. Season the brisket with salt and pepper, then sear on all sides until browned.
• STEP 2.Remove the brisket from the pot and set aside. In the same pot, add onions, garlic, and spices. Cook until onions are softened.
• STEP 3.Return the brisket to the pot and add beef broth and tomato paste. Bring to a boil, then reduce heat and simmer for 3-4 hours, until the brisket is tender.
• STEP 4.While the brisket is cooking, make the matzo tortillas. In a bowl, combine matzo meal, water, oil, and salt. Mix until a dough forms.
• STEP 5.Divide the dough into small balls and roll out each ball into a thin tortilla. Cook the tortillas in a hot skillet until lightly browned on both sides.
• STEP 6.Once the brisket is tender, remove it from the pot and shred it using two forks. Return the shredded brisket to the pot and simmer for an additional 30 minutes.
• STEP 7.To serve, place a spoonful of the shredded brisket onto each matzo tortilla. Top with your favorite toppings, such as avocado, salsa, and cilantro.
• STEP 8.Enjoy these delicious Braised Brisket Tacos With Matzo Tortillas!

Cooking Tips

• For extra flavor, marinate the brisket overnight in a mixture of spices and olive oil before searing.
• If you don't have matzo meal, you can substitute with finely ground matzo crackers.
• To make the matzo tortillas ahead of time, store them in an airtight container for up to 2 days.

Storage and Serving

• Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the brisket, place it in a saucepan with a little beef broth or water and heat over low heat until warmed through.
• Serve the tacos with additional toppings, such as shredded cheese, sour cream, and hot sauce, if desired.