Coriander Cola Braised Brisket Tacos

It’s Taco Tuesday.  And I actually celebrated it!

Except it was by accident.

Still counts though, right?

I don’t do all the food holidays.  There are just so damn many of them.  According to my husband from The Droege Daily, the other day was National Raspberry Bomb Day.  Which is just weird.

And why.

But I guess if I hear about one in advance and I like it, then sure… I’ll be festive.

Like if I hear it’s Biscuit and Beer Day, then I’m probably gonna celebrate that mess. But that’s also just what I call a Sunday.

This happened to be what I ate today.  Then Instagram inundated me with Taco Tuesday pictures. Then I decided to be part of the cool crowd for once.

So here we are.

These babies were prettttty fine, ya’ll.

I braised a beef brisket in cola, and some other yummies… with some peppers and onions, then just turned ’em into tacos.  It really doesn’t take a lot of effort to braise meat, guys.  And it’s usually super inexpensive.  And then you absolutely have to turn it into tacos at some point.

It’s like law.

So, whether you use a pork shoulder, some chicken thighs, a lamb shank, or brisket like I did here… make these very simple and tasty tacos.

K?

CORIANDER COLA BRAISED BRISKET TACOS

. for brisket braising .

In a medium bowl or gallon sized zip bag, combine the following…

• 1.5 lb. beef brisket that’s been rubbed with kosher salt 
• 1 (12 oz) can of dark cola (such as Coke… NOT diet and go generic if need be… also the Dr.___ ones are good here too 😉 )
• about 1/2 cup soy sauce (didn’t measure, but seems about right… use tamari if you don’t like gluten)
• 5-6 garlic cloves, thinly sliced (or chopped, whatevs)
• 1/2 TB coriander seeds, lightly crushed to release their aromas

Cover the bowl or seal the bag.

Marinate this for 30 minutes at room temperature, or up to a few hours in the fridge.

If you went the long way in the fridge, it needs at least 1/2 hour to come up to room temp before cooking.

Pat dry with paper towels.

Reserve marinade.

Sear in a very hot dutch oven, fat side down first, on all sides.

Add in…

• 2 bell peppers, sliced
• 2 medium-large onions, sliced

Season veg with kosher salt.

Toss around to begin to brown and soften.

Add marinade to pan.

Scrape up from bottom of pan to release any brown bits that formed.

Bring to a boil.

Reduce to a simmer.

Cover, simmering for 2-3 hours.

Remove lid and bump up the heat to make sure it’s continuing to simmer, and let the liquid reduce to barely anything at all.  This could only take 30 minutes, depending on your stove, so keep an eye on it.

The meat should be tender enough to flake, and veggies soft as butter.

Take two forks and shred the meat.  I like to take the fat cap off, but you do you.

Toss the shredded meat in with the remaining liquid and veggies.

Keep warm.

. for tacos .

1. Take some of the meat and veggies and spoon onto the center of warm soft corn tortillas (or wheat if you can’t do the corn).
2. Top with sliced avocado
3. Throw some cilantro leaves on top
4. Crumble some cotija cheese (or sheep’s milk feta works as a great sub)
5. Drizzle with as much of your favorite hot sauce as your little heart desires
6. Add a squeeze of lime

Fold. Eat. Repeat.

…

Thanks for reading, yall. Much love and Happy Tuesday to ya.  Taco’ed or not.