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Slow Cooked Brisket Taco by Chef Stromvall - H&S Recipe Of The Week

Slow Cooked Brisket Taco by Chef Stromvall – H&S Recipe Of The Week

Sophisticated Food Porn: The Best Of Chef Patrick Stromvall

Slow Cooked Brisket Taco is a recipe to die for! The brisket is deliciously tender & perfectly infused with flavours and though a little tedious to prepare, it’s an easy recipe to try at home & once you have tried it there’s no going back as you won’t want to have tacos any other way! So, try this incredible recipe at home by just following Chef Patrick’s detailed recipe step by step & if you have any queries, do comment & our Chef will get back to you. Happy cooking & bon appétit!

Chef Patrick Stromvall
Chef Patrick Stromvall – The Culinary King

Slow Cooked Brisket Taco by Chef Stromvall - H&S Recipe Of The Week - H&S Magazine Kenya



1-1.5 kg Brisket
1–2 cups Liquid/Enough To Cover The Brisket (Lager/ Cider/ Stout)
2 tsp Smoked Paprika
½ tsp Cumin Powder
1 tsp Celery Salt
1 tsp Garlic Powder
1 tsp Oregano
Salt to taste
½ tsp Pepper
2-3 Laurel Leaves
2 Sliced Onions
2 Sliced Carrots
3-4 Whole Pepper Corn
¾ tsp Whole Mustard Seeds
⅓ Cup Pre-mixed BBQ Glaze
1 Crushed Tomato
2 Finely Chopped Tomatoes
1 Finely Chopped onion
Lime Juice (as desired)
Freshly Chopped Coriander (as desired)
1-2 Finely Chopped Green Chillies
⅔ Cup Sour Cream
⅔ Cup Guacamole
Handful Chopped Crispy Cabbage
Tortillas (a packet)


STEP 1 (Marinating The Brisket)
Dry rub the brisket generously with smoked paprika, cumin powder, celery salt, garlic powder, oregano, salt and pepper. The mix should total to 2-3 decilitre, depending on the size of your brisket. Seal tightly in a bag and let rest in fridge for 4-6 hours.

STEP 2 (Slow Cooking The Brisket)
The brisket can then be cooked in a Dutch oven or crock pot; something heavy and with a lid.
Place the brisket in, then top up with liquid like lager or stout or even cider. Next add onions, laurel leaves, whole pepper corn, a couple of sliced carrots, whole mustard seeds & cook in oven at 92C overnight or until meat easily falls apart. Once the meat is ready, pull the meat apart using tongs or 2 forks. Then sieve the remaining juices from the Dutch oven into another pot. To the sieved juice add pre-mixed BBQ glaze, crushed tomato & a couple of shot of bourbon whiskey (optional) more smoked paprika & salt if needed. Then reduce that to a thick sauce. At this point, switch heat off and add in the pulled meat.

STEP 3 (Preparing The Salsa)
To a bowl add some chopped tomatoes, onions, coriander and chilli & squeezed lime juice. Mix with a fork.

STEP 4 (Tortillas)
Heat each tortilla dry on a pan (I prefer using a tortilla made from both corn and wheat, but whatever you can get hold of).

STEP 5 (Assembling & Plating)
When tortillas are warm stack up accordingly, first some meat, followed by salsa, guacamole, sour cream and topped up with a bit of the crispy cabbage. Place this in the middle of a plate & serve!



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