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.