Tacos are always a crowd-pleaser, but these Beer-Braised BBQ Brisket Tacos take things to another level.

I first made these for a backyard Father’s Day party, and now they’re a non-negotiable part of our celebration.

The tender brisket slow-braised in beer and barbecue sauce gets piled into warm tortillas and topped with a crunchy jalapeño slaw and smoky chipotle crema.

It’s the perfect mix of spicy, savory, creamy, and cool—all wrapped up in taco form.

Imagine sinking your teeth into a taco brimming with juicy, BBQ-infused brisket, beautifully balanced by the crunch of fresh vegetables.

The combination of shredded green cabbage, shredded purple cabbage, and carrots adds a delightful texture, while the jalapeños give it that perfect kick.

These tacos are designed for those who appreciate robust flavors and crave a little heat.

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Here’s Why You’ll Love My Beer-Braised BBQ Brisket Tacos

These tacos are bold, saucy, and unforgettable. The brisket becomes fall-apart tender after a slow braise in a flavorful beer and BBQ mixture, and the fresh slaw and crema add crunch and creaminess to balance it all.

Each bite is packed with texture and flavor, making it an ideal showstopper for any Father’s Day cookout or taco night.

Flavorful Filling: Beer-Braised Beef Brisket

At the core of these tacos lies tender beef brisket, slowly transformed through the magic of cooking.

With a blend of olive oil, smoked paprika, and minced garlic, the brisket is seared to create a deep flavor profile before being bathed in dark beer and barbecue sauce.

This slow cooking process allows the meat to absorb the rich, smoky flavors while achieving that perfect fork-tender texture.

Crisp and Zesty Jalapeño Slaw

The crunchy jalapeño slaw is a lively contrast to the richness of the brisket.

Combining shredded green and purple cabbage with freshly grated carrot and thinly sliced jalapeños, this slaw packs a crunchy punch that brightens each bite.

Drizzled with olive oil and seasoned to taste, the slaw adds an exciting layer of flavor and texture, making these tacos even more enjoyable.

Assembling the Perfect Taco

When it’s time to assemble your tacos, warm the tortillas to ensure they’re pliable and ready to hold all the delicious fillings.

Start with a generous serving of shredded brisket, allowing the smoky flavors to take center stage.

Then, pile on the jalapeño slaw, ensuring every taco is bursting with color and crunch. A sprinkle of fresh cilantro can add a pop of freshness that complements the dish beautifully.

The Ideal Setting for a Taco Feast

Serving these tacos on a rustic wooden table creates an inviting atmosphere, perfect for sharing with friends and family.

A small dish of barbecue sauce on the side gives everyone the option to add more flavor, while lime wedges provide a zesty squeeze that enhances the overall taste experience.

This setup transforms a simple meal into a delightful gathering.

Nutritional Highlights

These tacos not only satisfy the taste buds but also offer a balanced meal.

Each serving provides a good amount of protein from the beef brisket, while the fresh vegetables contribute vitamins and fiber.

With 320 calories per taco, they make for an enjoyable, hearty option that won’t weigh you down.

Perfect Pairings and Variations

These beer-braised BBQ brisket tacos shine on their own, but pair wonderfully with various sides.

Serve these tacos with grilled Mexican street corn, seasoned black beans, or a fresh avocado and tomato salad.

For drinks, a cold Mexican lager, a michelada, or a spicy margarita pairs beautifully. Don’t forget the chips and guacamole on the side to round out the feast.

Tips for the Best Beer-Braised BBQ Brisket Tacos

Choose a well-marbled cut of brisket for maximum tenderness. Use a flavorful craft beer that complements the BBQ sauce—something malty or smoky works best.

Make the slaw and crema ahead of time to let the flavors meld. Warm the tortillas before serving so they’re soft and pliable, not dry or crumbly.

Beer-Braised BBQ Brisket Tacos with Jalapeño Slaw
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Beer-Braised BBQ Brisket Tacos with Jalapeño Slaw

Recipe by JoanneCourse: Main DishCuisine: Tex-Mex FusionDifficulty: Medium
Servings (2 tacos per person)

6

servings
Prep time

25

minutes
Calories (varies by toppings and tortilla type)

640

kcal
Cook time (including braise)

3

hours

These tacos feature tender beer-braised beef brisket, marinated in a savory blend of olive oil, minced garlic, and barbecue sauce, then slow-cooked to perfection.

The jalapeño slaw brings a refreshing crunch and a spicy twist, making each bite an explosion of flavor that will leave you wanting more.

Ingredients

  • For the Brisket:

  • 2 and ½ pounds beef brisket (trimmed)

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1 onion, sliced

  • 4 cloves garlic, minced

  • 1 and ½ cups dark beer (like porter or amber ale)

  • 1 and ½ cups barbecue sauce (your favorite brand or homemade)

  • For the Jalapeño Slaw:

  • 2 cups shredded green cabbage

  • 1 cup shredded purple cabbage

  • 1 large carrot, julienned

  • 1 to 2 jalapeños, thinly sliced (remove seeds for less heat)

  • ¼ cup chopped cilantro

  • 2 tablespoons lime juice

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • Salt and pepper to taste

  • For the Chipotle Crema:

  • ½ cup sour cream

  • 1 tablespoon mayonnaise

  • 1 tablespoon lime juice

  • 1 to 2 teaspoons chipotle in adobo, minced

  • Pinch of salt

  • For Serving:

  • 12 small flour or corn tortillas

  • Lime wedges

  • Extra cilantro for garnish

Directions

  • Sear the Brisket:
  • Preheat oven to 300 degrees Fahrenheit. Season the brisket with salt, pepper, and smoked paprika. In a Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear brisket on both sides until browned, then remove and set aside.
  • Build the Braise:
  • In the same pot, add the onion and garlic. Cook for 3 minutes, stirring. Pour in beer, scraping the bottom. Add barbecue sauce and return the brisket to the pot, fat-side up. Cover and braise in the oven for 2 ½ to 3 hours, or until fork-tender.
  • Make the Slaw:
  • In a large bowl, combine green and purple cabbage, carrot, jalapeños, and cilantro. In a separate bowl, whisk lime juice, vinegar, honey, salt, and pepper. Toss the slaw with the dressing. Chill until ready to use.
  • Prepare the Crema:
  • Mix sour cream, mayonnaise, lime juice, chipotle in adobo, and a pinch of salt. Adjust heat level to taste.
  • Shred the Brisket:
  • Remove the brisket from the braising liquid. Shred with two forks. Return meat to the sauce and stir to coat.
  • Assemble the Tacos:
  • Warm tortillas on a skillet or in foil in the oven. Fill each tortilla with brisket, slaw, and a drizzle of chipotle crema. Garnish with cilantro and a squeeze of lime.

Notes

  • For extra smoky flavor, add a teaspoon of liquid smoke to the sauce.
  • Use corn tortillas for a gluten-free version.
  • Leftover brisket makes killer nachos or breakfast hash!

Storage and Reheating

Store shredded brisket and slaw separately in airtight containers for up to 3 days. Reheat brisket on the stove or microwave with a splash of sauce.

Slaw is best eaten fresh, but can be crisped back up with a splash of lime and mix. Tortillas can be reheated in a skillet or oven.

Beer-Braised BBQ Brisket Tacos