BRISKET TACOS WITH SUMMER SALSA

Brisket Tacos with Summer Salsa

Ingredients

• 2 uncooked bacon slices, cut into 1-inch pieces 1 medium-size white onion, chopped (about 1 cup) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (3- to 3 1/2-lb.) beef brisket, trimmed 1 cup reduced-sodium chicken broth 3 canned chipotle peppers in adobo sauce 3 tablespoons adobo sauce from can 3 garlic cloves, peeled and smashed 1 tablespoon ground cumin 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 teaspoon dried oregano 2 tablespoons apple cider vinegar 10-12 (8-inch) flour tortillas, warmed Crunchy Summer Salsa

Ingredients

• 1 cup diced fresh peaches 1/2 cup diced cucumber 1 jalapeño pepper, seeded (if desired) and diced 1 garlic clove, minced 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon kosher salt

How to Make It

Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.

Step 1

Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.

Step 2

Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

What could be easier?

Step 3

Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.

Step 4

Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.