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

Ingredients

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