Brisket Tacos with Corn Salsa & Avocado Crema
- 1 Foxhollow brisket, 2.5-3lbs
- 1 tbs garlic powder
- 1 tbs cumin
- 2 tsp paprika
- 1 tsp cayenne
- the zest & juice from one lime
- 2 tbs worcestershire sauce
- 12oz lager beer
- 12oz beef stock
- 1 tbs neutral oil such as grapeseed or safflower
- 8 tortillas
- 1 tbs kosher salt
- 1 tsp black pepper
- 4 ears corn, husks & silk removed & discarded
- 1 medium tomato, diced
- 1 jalapeno, seeds removed, minced
- 1 small red onion, diced
- 2 tbs minced fresh cilantro
- 1 lime juiced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 avocados, skin & pits discarded
- ½ cup cream
- the juice from ½ of a lime
- ¼ tsp kosher salt
- ⅛ tsp black pepper
12 to 24 hours in advance, combine the garlic powder, cumin, paprika, cayenne, lime zest & juice, worcestershire sauce, 1 tbs salt & 1 tsp pepper in a bowl, forming a wet spice paste. Rub the paste all over the brisket, pushing it into any folds. Wrap tightly in plastic wrap & refrigerate. Remove the brisket from the fridge & allow to sit at room temperature an hour before cooking.
Preheat the oven to 325°. Warm a heavy bottomed pot over medium high heat. Add neutral oil &, once hot, sear the brisket for 2-3 minutes per side until heavily browned, around 10 minutes in total. Remove brisket & allow the pot to cool. There will be a lot of blackened spice on the bottom of the pot. Once the pot is cool enough to handle, wipe out as much of the blackened bits as possible with a wet paper towel.
Pour the beer & beef stock into the pot & add the brisket. Cover & cook for 3 hours, basting the meat with the juices half way through. After 3 hours, remove the pot from the oven & test the meat. Continue cooking if it is not yet very tender. Slice thinly, against the grain, & return to the pot, keeping warm until ready to serve.
While the brisket is cooking, prepare the salsa and the crema.
Place a dry cast iron skillet over medium high heat. Add the corn cobs, turning frequently until charred on all sides, approximately 10-12 minutes in total. Remove &, once cool enough to handle, use a knife to cut the kernels off the sides of the cob. Add to a bowl along with the tomatoes, jalapeno, onion, cilantro, lime juice, salt & pepper. Toss to combine & taste, adding additional lime juice, salt & pepper if preferred. Set aside until ready to serve.
Add the avocado, cream, lime juice, salt & pepper to a food processor. Blend until very smooth, scraping down the sides of the bowl. Taste & add additional lime juice, salt & pepper if preferred. Set aside until ready to serve.
And then finally, layer brisket onto warm tortillas & top with corn salsa & avocado crema. Enjoy!