INGREDIENTS: 3 lb. brisket; 1/4 cup kosher salt; 1 cup corn or veg oil; 8 bay leaves; 5 heaping spoonfuls of Better Than Bouillon chicken or veg stock; enough water to cover brisket. RECIPE: Cut brisket into fist-sized pieces. Season with salt and pepper. Coat a pan in oil and brown outside of brisket in pan. Add stock and water; braise 4 hours. Warm tortillas on dry pan. Serve brisket in tortillas with toppings of your choosing, such as cilantro, chopped white onions or salsa.
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