Beef & Broccoli Tacos

Do future you a favor: Cook a big batch of brisket, tuck it away in your freezer and stir up this quick dinner... whenever!
beef broccoli tacos

Recipe by Marge Perry and David Bonom

  • 4Servings


  • 1 bag (12 oz.) broccoli slaw mix
  • 1/3 cup thinly sliced white onion
  • 1 jalapeño, seeded and finely chopped
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • 2 tsp. sugar
  • 12 corn tortillas, warmed
  • 3 cups Wine-Braised Brisket, warmed and shredded
  • 1/2 cup sour cream


In medium bowl, toss slaw mix, onion, jalapeño, cilantro, lime juice, oil and sugar; season. Top tortillas with Wine-Braised Brisket and slaw and serve with sour cream.