CHICOPEE, Mass. (Mass Appeal) - Full of flavor and simple to make, BBQ brisket in the slow cooker is the perfect dinner for your busy schedule! Dan Whalen, Author of “Stuffed: The ultimate Comfort Food Cookbook,” showed us how to make BBQ Brisket Tacos with Fresh Corn Salsa and Slaw.
BBQ Brisket Tacos
For the Salsa:
8 Large ears of fresh corn
1 Medium Red Onion
1/4 Cup Red Wine Vinegar
1/4 Cup Chopped Fresh Cilantro
1 Clove Garlic
For the Cole Slaw:
2 Packages Cole-Slaw Mix
1/2 Cup Sour Cream
1/2 Cup Mayo
1 Lime (juice)
2 Tablespoons Sriracha
For the Brisket:
10 lbs Brisket
4 Packages Taco Seasoning
2 Bottles BBQ Sauce
24 Corn Tortillas
Rub Brisket with seasoning and let sit overnight.
Place seasoned brisket in a slow cooker and fill with BBQ sauce. Cook 8 hours until tender.
Meanwhile, Chop and remove seeds from the jalapenos. Dice the onion, mince the garlic, and chop the cilantro.
Remove the corn from the cob. Scrape the cobs to get as much of the corn flavor as you can!
Mix the corn with the onion, cilantro, jalapenos, garlic, vinegar, and lime. Mix well and allow to sit at least an hour before serving.
Mix the cole slaw ingredients together.
When the brisket is tender but not falling apart, remove from the slow cooker and toss it on the grill to brown up the surface.
Thinly slice the brisket against the grain and spoon remaining sauce from the slow cooker over the sliced brisket pieces.
Warm corn tortillas and serve. Guests can fill tortillas with beef, corn salsa, and cole slaw.