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Leftover Hanukkah Brisket Tacos with Horseradish Crema

Three fully loaded Hanukkah brisket tacos featuring shredded meat, slaw, bright pink pickled onions, and crema.
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Transform your leftover slow-cooked Hanukkah brisket into quick, flavorful tacos using simple ingredients and a zesty horseradish crema.

Ingredients

Scale
  • 2 cups leftover braised brisket, shredded
  • 1 tablespoon olive oil
  • 1/2 cup beef broth or water
  • 12 small corn or flour tortillas
  • 1/2 cup pickled red onions
  • 1 cup coleslaw mix (cabbage and carrots)
  • For the Horseradish Crema:
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons prepared horseradish
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the shredded brisket.
  2. Pour in the beef broth or water. Cook, stirring occasionally, until the brisket is heated through and slightly saucy, about 5 to 7 minutes.
  3. While the brisket heats, prepare the crema: In a small bowl, whisk together the sour cream, horseradish, lemon juice, and salt until smooth.
  4. Warm the tortillas according to package directions (you can warm them directly on a dry skillet for 30 seconds per side).
  5. Assemble the tacos: Place a portion of the warm brisket onto each tortilla.
  6. Top the brisket with pickled red onions and a small amount of coleslaw mix.
  7. Drizzle generously with the prepared horseradish crema. Serve immediately.

Notes

  • If you do not have leftover brisket, you can use store-bought shredded beef or cook a small chuck roast until tender.
  • This recipe is a great way to use up holiday leftovers, saving time compared to starting a new meal plan.
  • For a low-carb option, serve the brisket mixture over lettuce cups instead of tortillas.

Nutrition

Find it online: https://carlacooking.com/hanukkah-brisket-tacos/