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I know you’ve all seen so many pulled beef recipes, but this jerky sauce takes it from ordinary and boring to new and trending. Since beef jerky is all the craze, I knew I wanted to incorporate those flavors as part of my menu, and that’s how this recipe was born. My son did a test run of these tacos with the boys in yeshivah, and they were huge fans!
1 (2-pound) second-cut brisket
1 teaspoon liquid smoke
1/4 cup Haddar Soy Sauce
1/4 cup Gefen Honey
2 tablespoons hot sauce
2 teaspoons Gefen Onion Powder
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon cayenne pepper
1/2 teaspoon chili powder
mini taco shells, for serving
Place brisket in a large roasting pan and cover with water. Cover well and cook for 10 hours (or overnight) on 225 degrees Fahrenheit.
Pour off the water, and use 2 forks to shred the meat. Remove any large chunks of fat before shredding, if needed.
Mix all sauce ingredients and pour over shredded beef. Gently warm at 225 degrees Fahrenheit for 20 minutes before serving. Serve with Del Campo taco shells and your favorite toppings!
Photography and Styling by Chay Berger
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can i freeze the pulled beef and rewarm before serving?
Yes
Really Good. I used less pepper. Thank you
Perfectly delicious in every bite! The pungent saucy Smokey beef and the crunch corn taco shells are a match made in heaven!!!