Monday, March 26, 2012
Brisket Breakfast Tacos
Ryan and I tend to eat dinner around 9:30pm at which point I’m so starving that my blood sugars have plummeted and I can barely speak. I arrive home from work at 6:30 but then I launch into Xavier's frantic dinner-bath-bed time routine. I emerge from his room at 7:30 (practically ready to go to bed myself) and finally unpack the dirty lunch dishes from my purse, hang up my coat, blah blah blah. Fascinating stuff I realize. Anyways, by the time I re-energize (read: have a glass of wine) and Ryan gets home from class, it’s after 8 and time to start chopping.
Enter the slow cooker. I bought one a few weeks ago with the idea that at least a few times a week I could come home to dinner already made. I’m fairly suspicious of anything beyond brisket and beef stew that needs to cook that long but I’m open to suggestions if any of you have them. My first experiment was the Southwestern Pulled Brisket from Smitten Kitchen.
I served the brisket on blue tortillas with grated cheese, yogurt, cilantro and red onions. It was good. However, after marinating it over night, I reduced the sauce as Smitten Kitchen suggests and served it up as breakfast tacos with scrambled eggs. It was awesome. Unfortunately this means that if I want to make awesome brisket, I need to plan two days ahead. Is making dinner EVER easy??!!!