BEEF BRISKET TACOS

Makes: 32 tacos

1 tbsp (15 mL) granulated garlic 1 tbsp (15 mL) granulated onion 1 tbsp (15 mL) salt

1 tbsp (15 mL) ground black pepper

4-lb (1.8-kg) brisket, with 1/4inch (6-mm) layer of fat Water for the pan 32 (6-inch/15-cm) flour tortillas Pico de Gallo (recipe follows)

1. Heat the oven to 375°F (190°C).

2. Combine the garlic, onion, salt, and pepper in a small bowl. Rub the mixture on both sides of the brisket. Place the brisket on a rack in a roasting pan, fat side up. Add an inch (2.5 cm) of water to the pan and cover tightly with foil.

3. Roast the brisket for 3 1/2 to 4 hours, or until very tender and the meat pulls apart easily. Remove from the oven and cool. Reserve the cooking liquid. Shred the meat, removing any excess fat. If you’re making it ahead, cover the meat with the reserved cooking liquid to keep it moist. The meat will keep, covered, in the refrigerator for up to 3 days.

4. Set a dry skillet over mediumhigh heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate and place 3 to 4 tablespoons (45-60 mL) of the brisket in the centre of the tortilla. Top with a spoonful of Pico de Gallo and fold. Repeat with the remaining tortillas.

Variation: Crispy Beef Tacos Heat a skillet over medium heat and brush it with a little oil. Add a corn tortilla and top one side of it with some brisket. Fold the other side over the filling and fry on both sides until crispy but still slightly pliable. Tuck in some shredded lettuce, chopped tomatoes, and salsa frita (“fried sauce;” recipe is in the book).