Brisket Tacos with Onion Strings and Refried Beans

My Weeknight Brisket Taco Rescue

Life as a working mom is a whirlwind. Between early mornings, school drop-offs, demanding meetings, and the never-ending cycle of laundry and homework, finding time for a delicious, home-cooked meal often feels impossible. But then, there's the weekend. That's my time to conquer my culinary challenges, to experiment in the kitchen, and to prepare for the chaos of the week ahead. This brisket taco recipe is the perfect example of my weekend-prep, weeknight-win strategy.

It all started with a recipe I found online – a simple brisket recipe that sparked an idea. I envisioned it transformed into something more, something quicker, yet still packed with flavor. The original recipe was a good starting point, but I knew I could customize it to fit my busy life. I tweaked the ingredients, using my secret blend of spices for the brisket and my own slow-cooked pinto bean recipe. The result? These amazing brisket tacos, bursting with flavor and texture, are my go-to weeknight meal, a testament to the power of smart meal prepping. The prep work is mostly done on the weekend, leaving me with quick and satisfying tacos during the week.

The beauty of this recipe lies in its versatility. The leftover brisket can be used in salads, sandwiches, or even as a topping for baked potatoes. The beans are equally versatile and can be enjoyed as a side dish with almost any meal. Honestly, the whole process, from marinating the brisket on Saturday to assembling the tacos on Tuesday, feels almost meditative. It's a rhythm of planning, preparing, and savoring the fruits of my labor, a small moment of calm amidst the daily hustle.

The Magic of Marinades and Slow Cooking

The key to incredibly tender and flavorful brisket is a well-thought-out marinade. I discovered the perfect balance of soy sauce, lemon juice, liquid smoke, and Montreal Steak Seasoning. The long, slow marination allows the flavors to permeate the meat, creating a depth of flavor that’s simply unmatched. And the slow cooker? My absolute best friend! It takes the guesswork out of cooking beans, ensuring perfectly tender, flavorful beans every single time.

Taco Tuesday (or Anyday!) Made Easy

The best part? Assembling the tacos on a busy weeknight is a breeze. I simply reheat the shredded brisket and refried beans, fry up some tortillas (I use a large electric skillet to speed up the process), and create the crispy onion strings. This method makes tacos a quick and easy weeknight meal, and the kids adore them. It’s a complete win-win situation, and proof that delicious, homemade meals are entirely achievable, even amidst the chaos of a busy life.

Beyond the Bite: A Moment of Peace

More than just a recipe, this brisket taco endeavor is a small act of self-care. It's a way to bring a sense of order and calm into my often chaotic life. The process, from carefully selecting the ingredients to the satisfying crunch of the onion strings, is a mindful ritual that allows me to reconnect with myself and appreciate the simple pleasures of life. This recipe is more than just a meal; it’s a reminder that even amidst the busiest of schedules, we can still find joy in creating something delicious and nurturing for ourselves and our loved ones. So, go ahead, give this recipe a try. It’s a guaranteed path to a flavorful weeknight meal and a surprisingly peaceful kitchen experience.

Step-by-step

• Combine broth, lemon juice, soy sauce, and liquid smoke; stir well.
• Place brisket (fat side up) in a 9x13 baking dish; pour marinade over it.
• Sprinkle generously with Montreal Steak Seasoning; cover with foil and marinate in the refrigerator for 24 hours.
• Preheat oven to 300°F; bake covered brisket for 50 minutes per pound (approx. 2 hours 40 minutes for a 3-pound brisket).
• Let rest 10 minutes; slice against the grain.
• Shred about 2 cups of brisket for tacos; drizzle with 1 tablespoon marinade and refrigerate or freeze.
• Rinse and sort 1 pound pinto beans; place in a 3.5-quart slow cooker.
• Cover beans with water (3 inches above beans); add salt, cumin, bouillon, and dried onion. Stir.
• Cook on high for 4 hours, then low for 2 hours, or until tender.
• Refrigerate or freeze about 2 1/2 cups of cooled beans (use little juice).
• Thaw meat and beans if frozen.
• Combine shredded brisket with barbecue sauce; heat in a crockpot or saucepan (stir often if using a saucepan).
• Fry tortillas in butter until golden brown; wrap in paper towels to keep warm.
• Heat 1/4 inch oil in a skillet.
• Slice onion into half-rings.
• Whisk egg, milk, and sugar; combine flour and remaining seasonings.
• Dip onion rings in egg mixture, then flour mixture; place on wax paper.
• Fry onion strings until golden brown; drain on paper towels.
• Sprinkle with salt (optional).
• Mash beans (leave some whole); heat lard/bacon grease in a skillet.
• Add mashed beans; cook until thickened, stirring often.
• Top with cheese.
• Assemble tacos: brisket, cheese, onion strings, and refried beans.