Beef Brisket Tacos Recipe

Ingredients

1 bottle (12 ounces) beer or nonalcoholic beer1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt2 bay leaves1/2 teaspoon salt1/2 teaspoon pepper1 fresh beef brisket (3 to 4 pounds), fat trimmed 20 corn tortillas (6 inches), warmedOptional: Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa

Preparation

In a bowl or shallow dish, combine the first five ingredients. Add brisket; turn to coat. Cover and refrigerate overnight.

Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with 2 forks. Return to slow cooker.

Using tongs, serve shredded brisket in tortillas. Add toppings as desired.