Applebees Brisket Tacos Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. 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 two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.

Steps:

• Remove brisket from the refrigerator far enough ahead of time to allow it to come to room temperature.
• Preheat oven to 275°F.
• In a large Pyrex baking dish (or very heavy metal pan), thoroughly mix the barbecue sauce, Worcestershire sauce, liquid smoke, garlic powder, celery salt, lemon pepper, salt, chopped onion, and water to make sauce.
• Put the brisket in the baking dish, and turn it over once to coat it with the sauce.
• Seal the dish tightly with heavy-duty aluminum foil.
• Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound).
• Remove from oven and allow to stand for 1/2 hour before slicing.
• Carve across the grain in thin slices/bite sized pieces.
• Place carved meat back into the sauce and stir until well coated.
• Serve in warm tortillas sprinkled with Jack cheese, red onion, and cilantro.

Nutrition Facts : Calories 834.8, Fat 32.1, SaturatedFat 11.7, Cholesterol 188.3, Sodium 1280.3, Carbohydrate 61.7, Fiber 3.5, Sugar 12.1, Protein 70

Steps:

• For the brisket tacos:
• Preheat the oven to 350 degrees F.
• Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa.

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