It’s almost Rosh Hashanah and that means it’s brisket time!!! There are some major menus getting posted in every direction but all I can think about is brisket. I’m going to keep this nice and simple…you can make this brisket with or without the tacos and they are incredible no matter how you shred it. For some added tartness, I crushed some freeze dried cranberries but you can certainly leave those out if you can’t find them. This idea behind this recipe is that it is a dry rub brisket that cooks low and slow in the oven until moist and soft enough to shred. You can use any dry rub recipe you want and it will work every time.
You want to wrap that brisket really tightly in foil so no steam gets out while it cooks low and slow. Just wrap that brisket, set it and forget it!
Time to shred the brisket! Oh, and don’t waste all of those juices in the bottom of the pan. Simmer the juices for the perfect gravy to accompany your brisket.
To take this shredded brisket to the next level and to have some fun, I created tacos using corn tortillas (I always use corn and not flour), crunchy pomegranate seeds and chives. You can top your tacos with cole slaw, pickled onions and pretty much anything else you can think of.
- 2-3 lb. second cut brisket
- 1 large red onion, sliced
- ½ cup freeze dried cranberries, optional
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- ½ Tbsp coriander
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cayenne pepper, optional
- ½ tsp cinnamon
- 2 cups pomegranate juice
- soft corn tortillas
- pomegranate seeds
- cole slaw
- pickled red onions
- Preheat the oven to 425 degrees F and line a casserole dish with a layer of foil, making sure to leave a lot of foil hanging over the sides to wrap the brisket later on.
- Scatter the sliced onions on the bottom of the dish then place the dry brisket right on top, fat side up.
- Crush the freeze dried cranberries into a fine powder (you can do this in a food processor) then mix in all of the spices. Pour half of the spice mixture on to the brisket and rub it in then flip over the brisket and rub on the rest of the spice mixture. Flip the brisket over one more time to be sure the fat side is on top. The fat will melt into the brisket as it cooks.
- Wrap the foil tightly around the brisket then place another piece of foil on top of the dish and seal it shut.
- Cook the brisket at 425 degrees F. for 1 hour then lower the temperature to 225 degrees F. and cook for 6-8 more hours. You can do this overnight.
- When you remove the brisket from the oven, open up all of the foil and let the meat cool for 30 minutes.
- Pour the juices (you can remove the onions with a strainer) into a saucepan and add the pomegranate juice. Heat on medium until the sauce is simmering then lower the heat and cook the sauce for around 30 minutes, stirring occasionally, until it has become very thick.
- While the gravy is thickening, shred the brisket with two forks. Then you can pour the gravy over the brisket or keep it on the side to drizzle on the tacos.
- To assemble the tacos, put as much shredded brisket on the corn tortillas, top with fresh pomegranate seeds, chives and even cole slaw or pickled red onions.