Brisket Tacos is one of my all time favorite dishes when going to restaurants here in the Dallas/Fort Worth Metroplex. So I decided to put my own spin on this Texas favorite by slow cooking mine with a bit more flavor – an IPA. I had one Modus Hoperandi IPA left in the fridge so there was no debating on what to use – and let me add, it was a great decision!
I hope you enjoy!
| Prep Time | Cooking Time | Ready In | Servings |
| 15m | 4h | 5h | 8 |
Ingredients:
- 1-Trimmed Brisket (about 5-7lbs)
- 3 – Tbls Extra Virgin Olive Oil
- 1 – Red Onion sliced
- 3 – cloves garlic smashed and chopped
- 12oz. can of Modus Hoperandi IPA
- 3-4 cups beef broth/stock (may substitute water with beef bouillon cubes)
- 2-tsp – Smoked Paprika
- 1-Tbls – Regular Paprika
- 2-Tbls – Chili Powder
- 2-tsp – Ground Cumin
- 1-tsp – Cayenne Pepper
- 1-Tbls Fresh Thyme (1-tsp dry thyme)
- 1- Bay Leaf
- Kosher Salt and Freshly Cracked Pepper
Directions:
Get your Crock Pot out along with a large skillet. Salt and Pepper the Brisket. Heat the skillet over medium high heat and add the olive oil when it gets hot. Brown the brisket on both sides (about 3-5 minutes each side) and place it in the bottom of the crock pot. Put the red onions and garlic over the brisket, pour the IPA over the brisket and add the beef broth to just cover the brisket. Add all of the spices and herbs and stir to combine. Place lid on crock pot and cook for 4-6 hours on low.
Once the cooking is complete, take the brisket out and pour the liquids into a container. With couple of forks, pull the brisket apart and place into a serving dish, or back in the crack pot. Pour enough of the sauce back over the brisket to not quite cover the brisket and dont forget the cooked onions in the broth. You basically want to keep the brisket moist and warm.
To serve, prepare your corn (my choice) or flour tortillas, add monterey jack cheese (I even add some Chihuahua Cheese), sliced avocado, chopped poblano and/or jalapeño peppers (depending on your heat tolerance), some chopped cilantro, and a wedge of lime. Don’t forget your favorite IPA, preferably a Modus Hoperandi IPA.
Let me know your thoughts on this IPA-infused North Texas Staple
About Steve
DO NOT COOK WITH IPA’S MAKES VERY BITTER FOOD. I love IPA’s the hopper the better and love Modus. I tried a version of this and smells wonderfull and tastes like pot roast, but broth is like bitter furniture polish (citrusy smells nice but don’t tast it. See below
http://mtbchick.com/2011/02/26/how-not-to-cook-with-ipa-beer-in-the-kitchen/
Although I agree that in general IPAs are difficult to cook with, especially when you are looking to make brothy dishes or even soups. This particular meal is meant to be served with only the residual juiced dripping from the brisket when putting it on the taco. The peppers, cheese, avocados and whatever else you decided to add will actually do nicely with the IPA At least that is what I found. Let me know if you find the same. Nice article linked above, worth a read for sure.
IPAs do have a place in cooking in my opinion and as with most ingredients, you have to take care where you add it and with what dishes.
I agree that IPAs can overpower recipes, but agree with Steve that there are plenty of opportunities to use them in cooking.