Tacos? Pulled beef? And Sloppy Joes? Every hungry teen you know will think this meal is three of their favorites rolled up into one. This delicious, easy recipe from Susie Fishbein’s Kosher By Design Brings It Home is sure to be a hit.
“Pulled barbecue beef is all the rage in America,” says Fishbein. “Smoking meat is a process too arduous for a home-cook’s easy dinner repertoire. I wrote this recipe to stand in for a simple Sloppy Joe saucy version of a pulled-beef sandwich. I love to wrap the leftovers in a flour tortilla with shredded lettuce, rice, and beans and eat them at room-temperature for lunch the next day.”
Sloppy Joes Pulled Beef Tacos
INGREDIENTS:
2-3 lbs second-cut brisket, cut into 3 chunks
½ Tsp fine sea salt
½ Tsp freshly ground black pepper
1 carrot, peeled, cut into ¼-inch dice
½ medium onion, peeled, cut into ¼-inch dice
1 (28-ounce) can diced tomatoes, with liquid
1 Tsp cumin
1 Tsp dried oregano
1 Tsp garlic powder
2 Tbsp dark brown sugar
3 Tbsp ketchup
2 Tbsp yellow mustard
8 taco shells
1 can Sloppy Joe sauce, warmed (“I like Manwich”)
DIRECTIONS:
- Preheat the oven to 350°
- Season the chunks of brisket on both sides with salt and pepper. Place into a 9 x 13-inch oven-to-table casserole dish into which the meat fits snugly.
- Sprinkle the carrot and onion over the top.
- Spread an even layer of the tomatoes with their liquid over the top.
- In a small bowl, combine the cumin, oregano, and garlic powder. Stir in the brown sugar, ketchup, and mustard. Spoon over the top to distribute evenly.
- Cover the dish; bake for 3 hours.
- Transfer the meat to a cutting board, reserving pan juices. Using two forks, shred the beef. Return the meat to the dish, using pan juices to keep the meat moist.
- Fill the taco shells with the beef; drizzle with warm Sloppy Joe sauce.
