Braised Brisket Tacos with Pineapple Guacamole

This recipe is sponsored by Tony Chachere’s

Who can turn down brisket and tacos? We can’t. The brisket is seasoned with Tony Chachere’s Original Creole Seasoning until it is fork-tender and falls apart. We’ll then slice it to add to soft tortillas or hard taco shells (or both) that are topped with lettuce, a little cheese and our homemade pineapple guacamole.

Serving size: 4

INGREDIENTS

3-pound brisket
1½ cups boiling water
¼ cup olive oil
3 tablespoons Tony Chachere’s Original Creole Seasoning
3 garlic cloves, peeled and halved
2 bay leaves
1 yellow onion, thinly sliced
1 rosemary sprig
½ cup tomato paste
½ cup red wine
2 cups chicken stock
parsley, chopped for garnish
corn or flour tortillas for serving

Pineapple Guacamole

2 ripe avocados, halved, seeded, peeled & diced
2 slices of fresh pineapple
1 small tomato, diced
1 tablespoon fresh cilantro or parsley
2 garlic cloves, minced
2 tablespoons green onion, chopped
½ juice of a lemon
½ juice of a lime
Tony Chachere’s Original Creole Seasonings to taste

PREPARATION

Pre-heat oven to 250 °F.
In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with Tony Chachere’s. Sear the brisket, flipping once, until golden brown, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add garlic, bay leaves, onion and rosemary to the pan and cook until the onions are translucent, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until caramelized, 2 minutes.
Add the wine and bring to a simmer. Cook until the liquid has nearly completely evaporated, about 10 minutes. Add the chicken stock and the brisket back to the pan and bring to a boil. Cover the pot and transfer to the oven. Bake, flipping the brisket once halfway through cooking, until tender when pierced with a fork, 2½ to 3 hours.
For the guacamole, lightly coat a grill pan with cooking spray. Heat grill pan over medium heat. Add pineapple slices and cook 3-4 minutes on each side until heated through and a has golden grill marks. Fine chop the pineapple.
In a medium bowl, combine all guacamole ingredients, mash and stir to the consistency you want. Seasoning with Tony’s Chachere’s Original Creole Seasoning as desired.
Place the pot back on the stovetop and transfer the brisket to a cutting board. Bring the cooking liquid to a boil and reduce until thickened, 25 to 30 minutes. Meanwhile, let the brisket cool for 10 minutes, then thinly slice it against the grain. Once the cooking liquid is reduced, add the sliced brisket back to the pot to warm through.
Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas with the pineapple guacamole and drizzle of the reserved sauce.

For product and recipe ideas by Tony Chachere’s, visit www.tonychachere.com.

This recipe was created by Chef J. Jackson.

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