Brisket Tacos With Red Cabbage Recipe : Alexandra Guarnaschelli : Recipes : Food Network

Ingredients

  • Red cabbage slaw, for topping (below)
  • 16 to 20 small flour tortillas
  • 2 bay leaves
  • 2 cups beef stock
  • 1 cup dry red wine
  • 2 tablespoons apple cider vinegar
  • ¼ cup packed dark brown sugar
  • + 9 more ingredients
    • 3 large red onions, halved and thinly sliced
    • 3 tablespoons canola oil
    • 1 tablespoon chili powder
    • 1 tablespoon smoked paprika
    • Freshly ground pepper
    • Kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
    • 4 to 4 ½ pounds brisket

Preheat the oven to 325 degrees F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes. Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food process...

View full recipe at SpringPad

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