Food & Drink

A Brisket Taco Hanukkah Fiesta

Spin the dreidel and hoist the pinata

brisket tacos!

After noshing on chef Chris Mitchell’s brisket tacos at Jezebel in New York City, we concluded that Hanukkah needs a hit of Mexican.

Brisket Tacos
Makes 24


For the brisket
3 tbsp. brown sugar
1 tbsp. kosher salt
½ tsp. ground cumin
½ tsp. ground fennel seed
1 tbsp. ground black pepper
2 lb. first-cut brisket
2 c. tomato juice
1 orange peel
1 c. rice wine vinegar
1 c. beer

1. Combine the first five ingredients to make a rub. Coat the brisket. Cover in plastic wrap and refrigerate for at least 2 hours, up to 24 hours.

2. Preheat a Dutch oven to 400°. Roast the brisket uncovered for 30 minutes. Reduce oven to 225° and add tomato juice, orange peel, vinegar, and beer.

3. Cover and continue to cook until the meat easily tears apart, about 90 minutes.

For the apple-jicama slaw
2 Granny Smith apples with skin, julienned
1 lg. jicama, peeled and julienned
1 m. red onion, sliced very thin
Zest and juice of 3 limes
3 tbsp. olive oil

1. Combine all ingredients in a bowl. Season with salt to taste.

For the salsa
1 c. cherry tomatoes
1 jalapeno with seeds
1 md. red onion, chopped
½ bunch cilantro, roughly chopped
½ bunch basil, roughly chopped
Zest and juice of 3 limes
2 tbsp. olive oil

1. Add ingredients to food processor and pulse to combine, leaving the mixture chunky. Season with salt to taste.

2. To assemble tacos, lightly toast tortillas in a dry pan until they are pliable. Add salsa first, then brisket, and top with apple-jicama slaw. Garnish with cilantro and lime juice.

Taste more of Mitchell’s kosher creations at Jezebel, 323 West Broadway, between Grand and Canal Streets (646-410-0717 or jezebelnyc.com).

Photo: Stephanie Stanley for DailyCandy