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Slow cook a beautiful beef brisket into flavorful and tender Shredded Beef Tacos. After braising for a few hours, the meat is easy to shred, beefy and not too greasy. Serve it up in tortillas with a handful of simple toppings for a wonderful family taco dinner.
Even better, leftovers can be reheated time and time again and can be served in a variety or ways (rice! burritos! nachos! hash! enchiladas!).
As a born-and-raised Iowan, I’ve been cooking and eating beef all my life. And this recipe is one of my favorite ways to use beef brisket. It’s easy to make and so versatile that it can be made in a slow-cooker or Dutch oven.
A handful of Mexican spices, onions, garlic and tomato paste infuses the beef brisket and lays the groundwork for a very delicious sauce. After a few hours in the oven or slow-cooker, the result is tender, juicy, fall apart shredded beef brisket taco filling.
Pile the Mexican shredded beef into charred taco shells and keep the toppings simple. I like avocado, cabbage, cheese and pickled jalapeños, because after all, it’s all about the beef!
Ingredients Needed for Beef Brisket Tacos
- Beef Brisket: I recommend buying a 4-pound brisket so when you trim the excess fat you end up with about 3 ½ pounds. You can also use a chuck roast, which will cook a bit faster.
- Oil: use a high-heat cooking oil like canola or grapeseed.
- Onion: I recommend using yellow onion, though white will work. I do not recommend using red onion here.
- Garlic: 4 large garlic cloves is what you’ll need. Just peel and smash them! The whole cloves will melt into the sauce during the low and slow braise.
- Tomato Paste: 2 tablespoons is what you’ll need. I like to use tomato paste that comes in a tube—it’s sold next to the canned tomato paste. It costs a bit more but it makes for easier and better storage. And you’re less likely to waste the tomato paste, so it’s worth the upfront investment.
- Beef Broth: I just use Better than Bouillon Beef Base to make the ¾ cup broth needed for the recipe. You can also use canned or boxed beef broth.
- Cumin Seeds: I love cooking with cumin seeds—I use them in my Cheese Biscuits and Sopa de Fideo. For this recipe, toast them briefly on the stove top before grinding into a powder.
- Coriander seeds: toast and grind these with the cumin seeds. If you don’t want to buy coriander seeds, you can use ¾ teaspoon ground coriander instead. Just skip the toasting step.
- Dried oregano: Mexican oregano is more authentic, but you can also use marjoram or Italian oregano.
- Smoked paprika: just a bit of smoked paprika adds loads of flavor and deep color.
- Kosher salt and black pepper: I develop recipes using Morton kosher salt. If you’re using Diamond Crystal, increase the salt measurements a bit. Or check out my Kosher Salt conversions.
- Cayenne: we use ½ teaspoon of cayenne pepper and it adds a nice undertone of heat. If you like things spicer, up that amount a bit. Need it to be more mild? Use ¼ teaspoon or skip it altogether.
- Bay leaves: fresh or dried work here—use whatever you have on hand.
How to Make Shredded Beef Tacos
Full recipe instructions can be found in the recipe card below.
- Toast the Spices
Toast the cumin seeds and coriander seeds in a Dutch oven just until they are fragrant and start to take on color. Once the spices have cooled down a bit, grind them into a powder using a mortar and pestle or spice grinder. I like to then combine the ground spices with the remaining spices you’ll need later on.
- Brown the Brisket
To avoid greasy shredded beef, trim the brisket of excess fat before cooking.
Brown the seasoned brisket in a splash of oil in a Dutch oven (or skillet if you’re cooking it in the slow-cooker) until it’s deeply browned on each side.
Browning the brisket is important for developing flavor!
Once the brisket is nicely browned, transfer it to a plate or sheet pan.
- Cook the Onions
Add the sliced onions to the now-empty Dutch oven and cook, deglazing with a bit of broth as needed, until softened.
Add the tomato paste and garlic cloves and cook for a couple of minutes.
Stir in the remaining broth and the spice mixture and cook briefly until it’s nice and jammy.
- Braise the Brisket
Nestle the browned brisket into the Dutch oven, cover and cook until it’s tender and easily shreds, this will take about 3 hours.
- Shred the Beef
Shred the beef using two forks then return it to the oven to cook for 30 more minutes. This will reduce the liquid and concentrate the flavors.
Slow Cooker Instructions for Beef Brisket Tacos
The toasting of the spices and browning of the beef stays the same no matter how you plan to braise the brisket. Cook the onions according to the recipe instructions then add the browned brisket and cooked onions to a slow cooker and cook on high for 4–5 hours or low for 8 hours.
The juices may not get as thick as they would in a Dutch oven, but the beef will be tender and delicious.
Brisket Taco Topping Ideas
I like to keep the toppings minimal so the beef is the main focal point. I recommend serving the tacos with sliced avocado, shredded Cheddar, thinly sliced cabbage (raw or pickled) and pickled jalapeños. Keep it simple!
What to Serve on the Side
A vibrant Mexican Coleslaw with sweet corn is a great side dish for these tacos—fresh and crunchy. You’ll also want some salsa, try my Roasted Tomatillo Salsa.
Storage Information
Refrigerate for a few days: Store the shredded beef in an airtight glass container in the refrigerator for up to 4 days.
Freeze for a few months: for longer storage, transfer the cooled shredded beef to a zipper-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Shredded Beef So It Doesn’t Dry Out
I recommend reheating the shredded beef in small batches or portions (what you plan to eat) instead of reheating the whole batch of leftovers. The more times the beef is reheated, the drier the leftovers will become.
Reheat the beef in a shallow skillet with a splash of water or beef broth, over medium-low heat. Partially cover the skillet as well, this will keep the moisture inside the pan and keep the meat juicy.
Can You Make This in the Instant Pot?
I have not tested this recipe in the Instant Pot, but I would recommend cooking a 4 pound brisket (trimmed of fat so about 3 ½ pounds) for 90 minutes on high pressure. Naturally release the pressure for 15 minutes before quick releasing and removing the lid.
Other Ways to Use leftover Beef Brisket
Make rice bowls by serving the beef over Cilantro Lime Brown Rice. Finish it off with any number of toppings.
Use leftover beef as the filling for Shredded Beef Enchiladas.
Or make my favorite Beef Burritos with a simple herby mayo, cheese and shredded lettuce.
Dinner
Shredded Beef Enchiladas
30-Minute Meal
Shredded Beef Burritos
Appetizers
Korean-ish Shredded Chicken Nachos
Shredded Beef Tacos
Description
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Ingredients
- 1 ½ teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon canola oil
- 1 (4-pound) beef brisket
- 1 large yellow or white onion, sliced ¼-inch
- ¾ cup low-sodium beef broth
- 4 cloves garlic, peeled and smashed
- 2 tablespoons tomato paste
- 2 fresh or dried bay leaves
Toppings
- 18 assorted soft flour and corn tortillas, and crunchy corn taco shells, lightly toasted
- 2 ripe avocados, thinly sliced
- 1 cup shredded sharp Cheddar cheese
- 2 cups shredded cabbage
- ½ cup pickled jalapeños
Instructions
Oven Instructions
- Heat oven to 300˚F (149ºC) with rack set in middle position.
- In a large, heavy-duty Dutch oven over medium heat, toast 1 ½ teaspoons cumin seeds and 1 teaspoon coriander seeds until fragrant and starting to lightly toast, 3–5 minutes. Set aside and allow to cool. Once cool, transfer spices to a mortar and pestle (or spice grinder) and grind until fine in texture.
- Combine ground cumin and coriander with 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ½ teaspoon cayenne pepper; set aside for later.
- Trim 4-pound brisket of any excess fat or sinew (should end up with about 3½-pounds). Season generously with 2 teaspoons kosher salt and a generous amount of freshly cracked black pepper.
- Heat 1 tablespoon oil in a large* heavy-duty Dutch oven over medium-high heat until shimmering. Add brisket and sear until deeply browned on both sides, about 5–7 minutes. Transfer to a plate.
- Reduce heat to medium-low and add 1 sliced onion, stirring to deglaze the pan (add a splash or two of beef broth to help things along). Cook until onions are softened, about 5 minutes, then stir in 4 smashed cloves garlic and 2 tablespoons tomato paste. Cook 2 minutes, then stir in remaining beef broth. Cook until thickened and bubbling, 1–2 minutes, then stir in prepared spice mixture and 2 bay leaves. Nestle brisket (and any accumulated juices) into Dutch oven, spooning some onions and juices over top.
- Cover Dutch oven and transfer to preheated oven. Cook for 3 hours, flipping brisket over halfway through, until brisket is tender and shreds easily with a fork.
- Remove Dutch oven from oven and discard bay leaves. Using two forks, shred meat directly in Dutch oven. Return Dutch oven to oven, uncovered, and cook until liquid reduces slightly and meat is very tender, about 30 minutes. Cover and keep warm until ready to serve.
- To serve, spoon shredded beef into a soft or hard tortilla and top with sliced avocado, shredded cheese, cabbage, and pickled jalapeños.
Slow-Cooker Instructions
- Follow above-instructions through step 5 (you can use a large skillet instead of pot here). Transfer browned brisket to insert of a 5–6-quart slow-cooker.
- Add 1 sliced onion to now-empty skillet, reduce heat to medium-low, stirring to deglaze skillet (add a splash of the beef broth to help things along). Cook onions until softened, about 5 minutes, then stir 4 smashed cloves garlic and 2 tablespoons tomato paste. Cook for 2 minutes, then stir in remaining broth.
- Bring to a simmer, then pour over brisket in the slow-cooker. Add prepared spice mixture and 2 bay leaves to slow cooker. Cover and cook on high for 4–5 hours or low for 8 hours, until meat is tender and easily shreds with a fork.
- Uncover, remove bay leaves and shred meat directly in slow-cooker using two forks.
- To serve, spoon shredded beef into a soft or hard tortilla and top with sliced avocado, shredded cheese, cabbage, and pickled jalapeños.
Notes
Nutrition
Super flavorful and loved the balances of spices! Definitely a keeper for future Taco Tuesdays. Thanks for another great recipe!
Hi Lauren! I love this recipe, I make it fortnightly, and I’ve found its also greatly adaptable to a sheet nacho style meal for my family as well. I had one question about the recipe, in Step 3 you create the spice mixture and in Step 6 you say to “then stir in reserved spice mixture”, is it reserved because part of the spice mixture meant to be added into the pot or rubbed on the beef in Steps 4/5? I typically only do salt/pepper as per your recipe in these steps! Looking forward to clarification! Best, Emma
Hi Emma! I’m so happy to hear you enjoy this recipe! I need to make nachos this week, that sounds like a great way to use this beef.
Great question—you’re doing everything correctly. That’s just unclear instructions on my part. The use of the word “reserved” is unclear! I will rewrite that section to be more clear. All of the spice blend should be used in this step.
I could use an editor like you! 🙂