BBQ Brisket Tacos with Dubliner Cheese Sauce | Kita Roberts GirlCarnivore.com
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BBQ Brisket Tacos with Dubliner Cheese Sauce

No smoker? No problem. Make the best of a good thing with this really simple recipe for slow cooker fork tender brisket. Then you know I had to add some cheese sauce and make these all messy and fun.
Course Main Course
Cuisine American
Keyword slow cooker, tacos
Prep Time 15 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 55 minutes
Calories 5423kcal

Ingredients

  • 1/2 cup packed dark brown sugar
  • 2 tbs adobo sauce from canned chipotle chiles
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • salt and pepper
  • 1 5 lbs beef brisket flat trimmed
  • 1 onion minced
  • 2 tbs tomato paste
  • 2 garlic cloves minced
  • 1 tbs vegetable oil
  • 1 tbs chili powder
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tbs cider vinegar
  • 1/2 teas liquid smoke
  • 1/2 cup Dubliner cheese shredded
  • 1/4 cup Velveeta cheese cubed
  • 1/2 milk
  • taco shells
  • coleslaw and other taco style accouterments for serving

Instructions

  • Combine the sugar, 2 tbs adobo sauce, cumin, paprika, 1 teas salt, and 2 teas black pepper in a bowl. Stir to combine. Using a fork, prick the brisket all over. Slather in the sugar mix and wrap in plastic wrap. Let the flavors mingle in the fridge over night.
  • When ready to cook, unwrap brisket and place in slow cooker.
  • In a small heatproof bowl, microwave the onions, tomato paste, garlic, oil, chili powder, and remaining 2 tbs adobo sauce in for 1 minute increments, stirring as needed, until the onion is soft. Transfer to slow cooker. Add the water and cover and cook on high for 5 to 7 hours or on low 9 to 11 hours.
  • Carefully transfer brisket to a cutting board, tent with foil, and let rest for 20 minutes.
  • Meanwhile, let the braising liquid settle 5 minutes and skim any fat from the surface. Whisk in the ketchup, vinegar, and liquid smoker. Season with salt and pepper to taste.
  • Shred the brisket with 2 forks and toss with the remaining sauce.
  • Make the cheese sauce: In a small sauce pan over medium-low heat, heat the milk until just simmering. Add the Velveeta and Dubliner cheese and stir to melt.
  • Arrange brisket in taco shells and top with desired toppings, ending with a spoon full of cheese sauce. Sink your teeth in and enjoy.

Notes

Nutrition

Calories: 5423kcal | Carbohydrates: 166g | Protein: 597g | Fat: 250g | Saturated Fat: 99g | Cholesterol: 1771mg | Sodium: 10601mg | Potassium: 10551mg | Fiber: 9g | Sugar: 135g | Vitamin A: 7920IU | Vitamin C: 21.5mg | Calcium: 1165mg | Iron: 62.8mg