75 minutes
Cook Time
65 minutes
Cooking Level


  • For the salad:
  • 3 ct Pure Flavor® Sweet Bell Peppers, thinly sliced
  • 1 lime, juiced
  • ½ head of green cabbage, shredded
  • ½ cup light mayo
  • 1 tsp honey or agave syrup
  • 1 bunch of cilantro, stemmed & roughly chopped
  • Salt and pepper, to taste
  • For the tacos:
  • 10 flour or corn tortillas
  • 2 lbs flat cut beef brisket
  • 1½ cup of broth
  • ⅓ cup brown sugar, packed
  • 2 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ¾ tbsp mustard powder
  • ¼ tbsp cayenne pepper


Step 1

Trim fat from brisket and cut into even-sized pieces.

Step 2

Mix the brown sugar, smoked paprika, paprika, black pepper, salt, garlic powder, onion powder, mustard powder, and cayenne pepper in a large bowl, coat the brisket evenly, and marinate in the refrigerator for an hour.

Step 3

Sear the meat on the grill for 2 minutes on each side.

Step 4

Place meat in a pressure cooker with broth. Cook for 45 minutes on high pressure. Release steam for 15 minutes.

Step 5

Shred meat and add leftover cooking liquid to keep it moist.

Step 6

Make slaw by combining ingredients.

Step 7

Warm tortillas, add beef brisket and slaw and dress to your liking.

Pro Tip

You can use beer as the broth for extra flavor.

Recipe created by Caeli-Rose White

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