These delicious BBQ beef brisket tacos are super juicy, rich and tender. They’re always a crowd favourite!! Plus they're a great way to use your BBQ beef brisket leftovers, or an excuse to make it from scratch 😋 Budget-friendly and gluten-free.
Tacos forever please. I would never get bored of eating tacos. They're too good!!
For more taco inspo, you might also want to check my leftover pulled pork tacos, easy chicken tinga tacos or these easy jackfruit tacos. And for a crispy version, try these air fryer beef taquitos.
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Ingredients
Beef
- Onion diced
- Garlic cloves diced
- Garlic powder
- Salt
- Ground pepper
- Chuck roast beef
- Beef stock
BBQ sauce
- Tomato passata
- Tomato paste
- Honey
- Apple cider vinegar
- Balsamic vinegar
- Smoked paprika
- Cayenne powder
- Ground pepper
- Salt
Tacos
- Avocado sliced
- Coriander chopped
- Spring onions
- Lime wedges
- Corn tortillas
See recipe card for quantities.
How to make these extra juicy BBQ beef brisket tacos
Make the BBQ beef brisket
Rub all the spices over the meat. Add EVOO to a deep pot, and sear all the sides until they're nicely brown (approx 4-5 minutes per side). Set aside.
Add the diced onion, garlic and salt to taste to the pot. Cook on medium heat until it becomes transparent and soft (approx 10 minutes). Add the beef on top and pour all the stock. Cover with a lid and cook on low heat for 4 hours, or until you can pull apart the meat.
Transfer the meat to a plate and pull apart using a fork. Transfer the pulled meat back to the pot, combine with the juices, and cook on medium heat for 30 minutes without lid.
Pour the bbq sauce and mix well to combine. Cook on medium heat without lid for another 30 minutes. It's now ready to enjoy!
Hint: you can cook this dish in the slow cooker too. After searing the meat and cooking the onions, transfer to the slow cooker and cook on high for 4 hours or low for 8 hours. Then follow the last two steps with the lid on.
Make the tacos
Heat up the tortillas either on the microwave or in the stove. Check out this video about how to heat up tortillas directly on the stove.
Add a generous amount of beef brisket, a slice of avocado, chopped coriander and a lime wedge!
Equipment
All you need to cook these tacos is...
- Chopping board & sharp knife
- Bid deep pot with lid or slow cooker
- Small pot to cook the BBQ sauce
- Timber spatula
- Plate
Storage
Store in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 3 months.
Top tip to make the best BBQ beef tacos!!
Be generous with the amount of BBQ beef brisket you put in each taco to make them extra juicy and delicious!!
Related
Looking for other recipes like this? Try these:
Super Tender Pulled BBQ Beef Tacos
- Prep Time: 15 minutes
- Cook Time: 5 hours 20 minutes
- Total Time: 5 hours 35 minutes
- Category: Main course
- Cuisine: Australian
- Diet: Gluten Free
Description
These delicious BBQ beef brisket tacos are super juicy, rich and tender. They’re always a crowd favourite!! Plus they're a great way to use your BBQ beef brisket leftovers, or an excuse to make it from scratch 😋 Budget-friendly and gluten-free.
Ingredients
1 large onion diced
6 garlic cloves diced
½ tsp garlic powder
¼ tsp salt
¼ tsp ground pepper
1.2kg chuck roast beef
1 cup beef stock
Extra virgin olive oil (EVOO) for cooking
BBQ sauce
1 cup of tomato passata
3 tbsp of tomato paste
3 tbsp of honey
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tsp smoked paprika
⅛ tsp cayenne powder
¼ tsp ground pepper
¼ tsp salt
Tacos
Corn tortillas
Avocado sliced
Spring onion chopped
Coriander chopped
Lime wedges
Instructions
BBQ beef brisket
-
Start by seasoning & searing the beef: rub all the spices over the meat. Add EVOO to a deep pot, and sear the meat through all the sides until they're nicely brown (approx 4-5 minutes per side). Set aside.
-
Cook the veggies: Add the diced onion, garlic and salt to taste to the pot. Cook on medium heat until it becomes transparent and soft (approx 10 minutes).
-
Slow cook the beef: Add the beef on top and pour all the stock. Cover with a lid and cook on low heat for 4 hours, or until you can pull apart the meat.
-
Pull apart the beef: Transfer the meat to a plate and pull apart using a fork. Transfer the pulled meat back to the pot, combine with the juices, and cook on medium heat for 30 minutes without lid, so the water evaporates.
-
Prepare the BBQ sauce: While the pulled meat is cooking as per the step before, prepare the BBQ sauce. Simply add all the ingredients to a medium pot with lid, and cook on medium-low setting, stirring occasionally. You can cook this sauce for as little as 20 minutes or the entire 45 minutes while the meat cooks.
-
Add the BBQ sauce to the meat: Once the 30 minutes are up, add the BBQ sauce to the meat, stir to combine, and cook without lid for another 5 minutes on medium heat.
Make the tacos
- Prepare the slices of avocado, and diced spring onions and coriander.
- Heat up the tortillas either in the microwave or in the stove.
- Add a generous amount of BBQ beef to each tortilla, a slice of avocado and sprinkle some coriander and spring onions. Add a lime wedge and enjoy!!
Notes
- You can cook this dish in the slow cooker too. After searing the meat and cooking the onions, transfer to the slow cooker and cook on high for 4 hours or low for 8 hours. Then follow the last two steps with the lid on.
- Don't skip searing the meat!! It's the most important step to ensure a deep and rich flavour.
- Store in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 3 months.
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