Braised Beef Tacos

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Brisket, trimmed 12 kg
Brown sugar 1.5 kg
Club House Ancho Chili Pepper, Ground 400 g
Club House Chipotle Chili Pepper, Ground 400 g
Club House Paprika 300 g
Club House Sea Salt, French Mediterranean 500 g
Club House Pepper, Black Ground 100 g
Beef stock 12 L
Heavy cream 2 L
Buttermilk 250 mL
Red onion, large 1 kg
White vinegar 1 L
White sugar 200 g
Tomatillos 2 kg
White onion 200 g
Garlic 100 g
Cilantro 250 g
Jalapeno 150 g
Lime 100 g
Masa harina 5 kg
Club House Peppercorns Pink 100 g
Club House Pepper, White Ground 100 g


This recipe was created for Club House for Chefs by: Samuel Mceachran, Yaniv Kantorov, Sanat Kapila and Seth Feller of George Brown College.

For the Crème Friache: Mix cultured buttermilk and heavy cream in a container. Cover with cheesecloth and allow to ferment for two-three days. Once fermented, place fermented cream in a cheesecloth lined into a strainer and allow crème fraiche mixture to strain overnight.

For the Brisket Rub: Mix brown sugar, Club House Chipotle Chili Pepper, Club House Paprika, Club House Sea Salt, French Mediterranean and Canola Oil to create wet rub for brisket.

For the Brisket: Score fat cap on brisket and apply the wet rub generously. Place briskets in the smoker and smoke for 2 hours at 160◦C. Place roasting tray underneath briskets to collect drippings. Reserve drippings for later. Peel and slice shallots thinly. Bring vinegar, water, Club House Bay Leaves, sugar, Club House White Pepper and Club House Pink Peppercorns to a boil. Once boiling, turn the heat off and pour liquid over thinly slice shallots. Let liquid temper and store in fridge till required for service. Once smoked, remove brisket from smoker, place individually in sealing bags with one ladle of drippings collected from smoking. Vacuum seal briskets. Set up immersion circulator at 68◦C and cook briskets in the submerged water for 48 hours. Remove briskets once tender and cooked through. Skim fat off the top. Shred brisket till desired size is achieved. Place shredded brisket in a large rondo, add beef stock, reserved drippings and re-season with Club House Chipotle Chili Pepper, Club House Sea Salt, French Mediterranean and brown sugar till desired taste is achieved. Cool and reserve for service.

For the Salsa Verde: Char tomatillos, garlic, jalapenos and shallots. Cook through in oven until softened. Blend and season with Club House Sea Salt, French Mediterranean, lime juice and cilantro. Reserve for use.

For the Tortillas: Mix Masa Harina, all-purpose flour, Club House Pink Peppercorns and water till desired dough consistency is achieved. Roll out dough in pasta roller till desired thickness is achieved. Cut out the dough with a ring mould and cook on stove top till tortilla is cooked through and slightly charred. Reserve for use.

For Serving: Reheat brisket in a large rondo. Place 3 oz of brisket in cooked tortilla, add a generous spoonful of salsa over the beef. Layer a tablespoon of crème fraiche over the salsa. Garnish with micro coriander and pickled shallots. Serve two tacos per portion.

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