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Crock-pot Brisket Tacos With Rice & Red Beans

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Ingredients Method

Ingredients
  

TACOS
  • 1 1/2 pounds brisket
  • generous sprinkle of Jolly Roger Jalapeno Garlic Black Rub (use any kind of seasoning you like)
  • 1/2 cup water
  • 8-10 corn tortilla shells
  • 3-4 tbsp oil (lightly brush the shell)
  • Salsa Verde
  • 1/4 Taco Sauce
  • Lime Juice
  • 1/2 onion
  • 3-4 strings cilantro
  • salt & pepper
Rice & Red Beans
  • 2 tbsp olive oil (or vegetable oil)
  • 2-3 cups cooked white rice
  • 1/2 onion (chopped)
  • 2-3 cloves garlic (chopped)
  • 1 can any kind of red beans (just use half of the juice from the can)
  • 3 tbsp Taco Sauce
  • salt & pepper
  • Mexican Cheese (crumbled or shredded)

Method
 

BRISKET TACOS
  1. Generously season the brisket on all sides. Let it sit in the fridge for 30minutes.
  2. At about 10:30am, put it in a crockpot with water.
  3. Add taco sauce. Cover and set to low to cook for 6-7 hours.
  4. An hour or so before serving, take the meat out and chop into small bites.
  5. Place the chopped meat back into the pot, stir in the sauce, cover and leave it to "keep warm" setting.
  6. Mix together chopped onion, cilantro, and season with salt & pepper. Set aside until ready to serve.
  7. Lightly brush the corn tortillas with oil. Warm them in the oven a minute or 2.
  8. Transfer the brisket into the bowl.
  9. Assemble the condiments. Mexican cheese, salsa verde, onions & cilantro mixture, lime juice(use fresh if available), and taco sauce.
Rice & Red Beans
  1. Heat up oil in a pan. Sautee garlic and onions.
  2. Add the cooked rice.
  3. Stir in Taco Sauce.
  4. Add red beans of your choice. Season with salt & pepper.
  5. Stir and cook for 5-8 minutes.