The right recipe for weekends when game days are early, and you still need to eat.
Before the game starts, simply scramble some eggs, slice the brisket, and assemble the tacos.
To keep them warm, wrap them individually in foil and store in a cooler.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey
)beef brisket, fat cap trimmed to 1/4- to 1/2-in.
thickness
1large(about 11 oz.
)white onion, cut into about 1/2-in.-thick slices
12largeeggs
1/4cupwhole milk
1/4tsp.black pepper
1/4cup(2 oz.
)unsalted butter, cut evenly into 4 pieces
2cupsColby-Jack cheese, shredded (about 8 oz.)
Rub mixture evenly all over brisket.
Cover and cook on LOW for 8 hours.
Remove brisket from slow cooker; discard onion, or reserve for tacos or another use.
Let brisket stand until cool enough to handle, about 15 minutes.
Cut brisket across the grain into about 1/4-inch-thick slices.
Cover to keep warm.
Pour mixture into a large nonstick skillet; add butter pieces.
Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs.
