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Crestwood, KY 40014

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Brisket Tacos with Corn Salsa & Avocado Crema

This delectable recipe is the perfect way to spice up your weekend! It was created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave.

Brisket Tacos with Corn Salsa & Avocado Crema 

Serves 4

Ingredients

Brisket

  • 1 Foxhollow brisket, 2.5-3lbs 
  • 1 tbs garlic powder
  • 1 tbs cumin
  • 2 tsp paprika
  • 1 tsp cayenne 
  • the zest & juice from one lime 
  • 2 tbs worcestershire sauce 
  • 12oz lager beer
  • 12oz beef stock
  • 1 tbs neutral oil such as grapeseed or safflower
  • 8 tortillas 
  • 1 tbs kosher salt
  • 1 tsp black pepper  

Corn Salsa

  • 4 ears corn, husks & silk removed & discarded 
  • 1 medium tomato, diced 
  • 1 jalapeno, seeds removed, minced 
  • 1 small red onion, diced 
  • 2 tbs minced fresh cilantro
  • 1 lime juiced 
  • ½ tsp kosher salt
  • ¼ tsp black pepper 

Avocado Crema 

  • 2 avocados, skin & pits discarded 
  • ½ cup cream 
  • the juice from ½ of a lime
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper 

Instructions: 

Brisket

12 to 24 hours in advance, combine the garlic powder, cumin, paprika, cayenne, lime zest & juice, worcestershire sauce, 1 tbs salt & 1 tsp pepper in a bowl, forming a wet spice paste. Rub the paste all over the brisket, pushing it into any folds. Wrap tightly in plastic wrap & refrigerate. Remove the brisket from the fridge & allow to sit at room temperature an hour before cooking. 

100% Grassfed Brisket ready to be rubbed with spices!

100% Grassfed Brisket ready to be rubbed with spices!

Preheat the oven to 325°. Warm a heavy bottomed pot over medium high heat. Add neutral oil &, once hot, sear the brisket for 2-3 minutes per side until heavily browned, around 10 minutes in total. Remove brisket & allow the pot to cool. There will be a lot of blackened spice on the bottom of the pot. Once the pot is cool enough to handle, wipe out as much of the blackened bits as possible with a wet paper towel.

Pour the beer & beef stock into the pot & add the brisket. Cover & cook for 3 hours, basting the meat with the juices half way through. After 3 hours, remove the pot from the oven & test the meat. Continue cooking if it is not yet very tender. Slice thinly, against the grain, & return to the pot, keeping warm until ready to serve.

Almost ready for the tacos!

Almost ready for the tacos!

While the brisket is cooking, prepare the salsa and the crema.

Corn Salsa

Place a dry cast iron skillet over medium high heat. Add the corn cobs, turning frequently until charred on all sides, approximately 10-12 minutes in total. Remove &, once cool enough to handle, use a knife to cut the kernels off the sides of the cob. Add to a bowl along with the tomatoes, jalapeno, onion, cilantro, lime juice, salt & pepper. Toss to combine & taste, adding additional lime juice, salt & pepper if preferred. Set aside until ready to serve. 

Preparing the corn salsa.

Preparing the corn salsa.

Avocado Crema 

Add the avocado, cream, lime juice, salt & pepper to a food processor. Blend until very smooth, scraping down the sides of the bowl. Taste & add additional lime juice, salt & pepper if preferred. Set aside until ready to serve. 

And then finally, layer brisket onto warm tortillas & top with corn salsa & avocado crema. Enjoy!

The final product!

The final product!

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