bison brisket tacos

98c5b652e87421e98e83eed51f90bfb9

I have two daughters who learned to cook in my kitchen. They started out baking cookies and mixing up fresh thousand island dressing for salads. Gradually they started making full meals with many and various courses. They are now grown women with their own families and kitchens. And they are good cooks! What follows is my younger daughter Kate’s recipe for bison brisket tacos.

This recipe is one that uses, among other things, a slow cooker. As my daughter works all day in the city she likes this recipe because she can drop it in the slow cooker and everything is done when she wants it to be.

Ingredients for the brisket:
1 bison brisket (two to three pounds)
2 large onions sliced into half moons
Coarse Kosher salt and freshly ground black pepper.
1 to two cloves of garlic, minced (your preference)
2 cups of beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (or tamari, if gluten free)

At this point you are cooking a brisket and it can be eaten as simply a brisket with potatoes and vegetables on the side…..but the brisket can also be so much more…like TACOS!

Directions for the brisket:
1. Spray the inside of the slow cooker insert with oil, then spread the onions out over the bottom of the slow cooker insert. Rinse and dry the brisket. Season each side of the meat with salt and pepper to taste.
2. Place the brisket in the slow cooker.
3. Add the minced garlic.
4. Pour the liquid over everything. Then stir things around so the onions are around and on top of the meat.
5. Cook on low for 6 to 8 hours.
6. When the meat is done, take it out of the slow cooker and shred it with two forks until it is consistent with how you like meat for your tacos.

Ingredients for the tacos:
4 to 8 flour tortillas (one per taco — the brisket makes enough for 4 to 8 tacos depending on how much meat you want on each one.
1 avocado
Juice of 1 lime
Granulated roasted garlic to taste, about 1 teaspoon
Delicate greens, washed, shredded, chopped and/or spicy greens

Directions for the tacos:
1. Take the tortillas, wrap them in a slightly damp paper towel, and microwave for 10 to 20 seconds to warm and soften. Put each tortilla on a plate.
2. Into a sandwich-sized zippered plastic bag, put the avocado flesh, granulated garlic to taste, and lime juice. Zip the bag shut and squeeze with your hands until desired consistency. Snip off one of the bottom corners and squirt a generous helping onto each tortilla. (Kate calls this “lazy guacamole”…which she uses on week nights when she’s busy and tired but still wants something delicious and guacish!)

3. On a rimmed sheet pan, spread the bison brisket meat and onions in a single layer. Some liquid from the slow cooker is nice with the meat and onions, but not essential.
4. Heat up your broiler. Place the tray with the meat and onions under the broiler for 5 to 7 minutes depending on how crispy you like it. After the meat and onions have crisped, remove the tray from under the broiler and stir around.

5. Add a heap of greens onto each tortilla, on top of the “lazy guacamole”.

6. Top with a heap of delicious bison meat and onions. Enjoy!

If you have any of the meat and onions mixture leftover ….pile it on a roll for a delicious sandwich or mix in with mac and cheese, or just serve with your favorite vegetables. Kate’s husband gives this meal a thumbs up and hopes for leftovers to take to work for his lunch.

Kate shops with me every week at the Collingswood Farmers’ Market. She has for years. Now that she and her sister run their own kitchens, they both shop for their weekly meals on Saturday morning.