BBQ Brisket Tacos with Dubliner Cheese Sauce

• Meat

  • 1 5 lbs beef brisket flat

• Produce

  • 2 tbsp Adobo sauce from canned chipotle chiles
  • 2 Garlic cloves
  • 1 Onion

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1/4 cup Ketchup
  • 1/2 Teas liquid smoke

• Baking & Spices

  • 1/2 cup Brown sugar, packed dark
  • 1 tbsp Chili powder
  • 1 tbsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Cider vinegar
  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 1 Taco shells

• Dairy

  • 1/2 cup Dubliner cheese
  • 1/2 Milk
  • 1/4 cup Velveeta cheese

• Frozen

  • 1 Coleslaw and other taco style accouterments

• Liquids

  • 1/2 cup Water

Found on girlcarnivore.com

Description

Ingredients

• 1/2 cup packed dark brown sugar
• 2 tbs adobo sauce from canned chipotle chiles
• 1 tbs ground cumin
• 1 tbs smoked paprika
• salt and pepper
• 1 5 lbs beef brisket flat, trimmed
• 1 onion, minced
• 2 tbs tomato paste
• 2 garlic cloves, minced
• 1 tbs vegetable oil
• 1 tbs chili powder
• 1/2 cup water
• 1/4 cup ketchup
• 1 tbs cider vinegar
• 1/2 teas liquid smoke
• 1/2 cup Dubliner cheese, shredded
• 1/4 cup Velveeta cheese, cubed
• 1/2 milk
• taco shells
• coleslaw and other taco style accouterments for serving

Directions

• Combine the sugar, 2 tbs adobo sauce, cumin, paprika, 1 teas salt, and 2 teas black pepper in a bowl. Stir to combine. Using a fork, prick the brisket all over. Slather in the sugar mix and wrap in plastic wrap. Let the flavors mingle in the fridge over night.
• When ready to cook, unwrap brisket and place in slow cooker.
• In a small heatproof bowl, microwave the onions, tomato paste, garlic, oil, chili powder, and remaining 2 tbs adobo sauce in for 1 minute increments, stirring as needed, until the onion is soft. Transfer to slow cooker. Add the water and cover and cook on high for 5 to 7 hours or on low 9 to 11 hours.
• Carefully transfer brisket to a cutting board, tent with foil, and let rest for 20 minutes.
• Meanwhile, let the braising liquid settle 5 minutes and skim any fat from the surface. Whisk in the ketchup, vinegar, and liquid smoker. Season with salt and pepper to taste.
• Shred the brisket with 2 forks and toss with the remaining sauce.
• Make the cheese sauce: In a small sauce pan over medium-low heat, heat the milk until just simmering. Add the Velveeta and Dubliner cheese and stir to melt.
• Arrange brisket in taco shells and top with desired toppings, ending with a spoon full of cheese sauce. Sink your teeth in and enjoy.