Carne Asada Burnt End Tacos

Carne Asada Burnt End Tacos at oldfatguy.ca

I got a huge brisket when I visited some friends in Montana. It weighed 16 pounds! I planned on making corned beef from it but the point part of a brisket is a little fatty for the way I like corned beef. So, I decided to make burnt ends out of the point and corned beef out of the flat.

Now, I love burnt ends. However, I can’t resist changing a recipe up so I decided to do the burnt ends with Carne Asada type seasoning. If you are going to do that, why wouldn’t you make them into tacos. I couldn’t think of a reason why not.

I started by cutting the point off the flat of the brisket. You start by cutting the fat on the surface of the brisket to 1/4 to 1/2 inch thick. Then you will note that the grain on the meat at the thick end runs in a different direction and is separated from the thin end by a thick layer of fat. The thick end is the point.

Carefully cut through the fat layer to separate the two pieces.

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It is easy to pick out the flat piece. It is flatter. Guess what shape the point is!

I set the flat aside to make corned beef (the next post).

I mixed 15 ml (1 tbsp) each of orange juice, lime juice and lemon juice with 50 ml (1/4 cup) of soy sauce. I mixed in 5 ml (1tsp) taco spice and 5 ml (1 tsp) chili powder.

I injected some of this marinade every inch or so into the point. You do need the marinade for later but the injecting is optional, it just kicks the flavour up a bit.

I sprinkled the brisket with salt, chili powder, onion powder, taco seasoning and garlic powder.

I put the brisket on a rack over a roasting pan and put it in the Louisiana Grills pellet smoker preheated to 230 F.

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I cooked it to an internal temperature of 140 F which took about 3 hours. The time will vary widely depending on the size of your brisket and your smoker. I suggest you put it on early as it can sit for awhile before the final cooking.

Bring it in and drop it into the roasting pan. Add 250 ml (1 cup) of beef stock and the reserved marinade. Cover the meat with foil. At this point, no more smoke will get on the meat so you can do it in the smoker or the oven. It is well below freezing here in the mountains so I went for the oven. We are tough here but not crazy.

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I cooked the beef to an internal temperature of 200 F which took a couple of hours but this will vary a lot, too.

I took the beef out of the roasting pan and defatted the liquid in the pan by pouring it into a glass measure and pulling the liquid from under the fat with a turkey baster.

I measured 125 ml (1/2 cup) of the liquid and added 125 ml (1/2 cup) taco sauce and 15 ml (1 tablespoon) lime juice.

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I cut the beef into 3/4 inch cubes and put it in the roasting pan. If you have done the beef early, you can cover it with foil and leave it up to 2 hours before the next step

Pour the taco sauce mixture over the beef cubes and put them in a 230 F oven or smoker for 1 1/2 hours.

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Serve the meat with warm tacos (I made my own flour ones but store bought are fine) and your favourite tacos fillings. I used taco sauce, lettuce, chopped tomatoes and cheese. Stack them up, fold your tacos, eat them, and wipe your chin.

Carne Asada Burnt End Tacos at oldfatguy.ca

The Verdict

The strong beef flavour of brisket makes a great vehicle for the Carne Asada seasoning. All my guests had a couple of tacos but couldn’t resist eating the burnt ends by themselves.

Try this. You’ll like it!

The Old Fat Guy

Carne Asada Burnt End Tacos

Yield: 8 servings

Carne Asada Burnt End Tacos

Ingredients

  • 1.5 kg (3 pound) brisket or blade roast
  • 15 ml (1 tablespoon) lemon juice
  • 15 ml (1 tablespoon) orange juice
  • 15 ml (1 tablespoon) lime juice
  • 50 ml (1/4 cup) soy sauce
  • 5 ml (1 teaspoon) taco spice
  • 5 ml (1 teaspoon) chilli powder
  • 5 ml (1 teaspoon) salt
  • 5 ml (1 teaspoon) onion powder
  • 5 ml (1 teaspoon) garlic powder
  • 5 ml (1 teaspoon) chilli powder
  • 5 ml (1 teaspoon) taco spice
  • 250 ml (1 cup) beef stock
  • 125 ml (1/2 cup) taco sauce
  • 15 ml (1 tablespoon) lime juice
  • 16 tacos
  • taco toppings (taco sauce, shredded lettuce, chopped tomatoes, shredded cheese)

Instructions

  1. Trim fat to 1/4 to 1/2 inch thick
  2. Mix lemon juice, orange juice, lime juice, soy sauce, 5 ml (1 tsp) taco spice and 5ml (1 tsp) chilli powder together.
  3. Inject some of this liquid into the brisket every inch or so (optional step).
  4. Mix 5 ml (1 tsp) each salt, onion powder, garlic powder, chili powder and taco spice together.
  5. Rub the spices into the surface of the brisket.
  6. Let the brisket sit for one hours.
  7. Put the brisket on a rack over a roasting pan in an oven or smoker preheated to 230 F.
  8. Smoke to an internal temperature of 140 F.
  9. Put the beef in the roasting pan and add the remaining marinade and the beef stock.
  10. Cover with foil and cook to an internal temperature of 200 F.
  11. Remove the beef from the liquid and pour the liquid off and defat it.
  12. Cut the beef in 3/4 inch cubes and put them back in the roasting pan.
  13. Mix 125 ml (1/2 cup) of the liquid with 125 ml (1/2 cup) taco sauce and 15 ml (1 tbsp) lime juice.
  14. The beef cubes can sit under foil for up to 2 hours if needed for timing the meal.
  15. Pour the taco sauce mixture over the beef and cook, uncovered at 230 F for 1 1/2 hours.
  16. Serve the cubes with warmed tacos and toppings.
  17. Let guests make their own tacos by stacking meat and toppings on the taco, folding and eating.
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