I spent a week on vacation in Lake Havasu, AZ and the wonderful warm weather put me in the mood to grill when I returned. However, here in balmy MN, it hasn’t been too favorable to grill; but that hasn’t stopped me…I fired her up and put the finishing touches on my Savory Fajita Brisket. Cooking it low and slow in the oven first makes it melt in your mouth…
Savory Fajita Brisket
1 1/2 pounds beef brisket
- 1/2 cup vegetable oil
- 1/3 cup low sodium soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
2 sweet bell peppers (not green) sliced
1 large Vidalia or sweet onion sliced
Warm flour tortillas
Mix all marinade ingredients add to brisket in a gallon-size Ziploc bag. Marinate 3 – 6 hours. Pre-heat oven to 325-degrees. Place brisket, fat side up, in a covered glass baking dish. Drain off all marinade except for ½ cup and add to brisket. Cover and bake 2 – 2 ½ hours. Remove from oven and let rest a half hour.
Meanwhile, caramelize onions and then add sweet bell peppers just long enough to heat through, leaving them crunchy.
Preheat grill. Grill brisket on medium heat until it starts to caramelize and the fat renders off. Do not grill too long, or the meat will dry out. Just long enough to give it a grilled taste and nice color.
Let brisket rest for about 5-10 minutes. Slice on diagonal against the grain and assemble your fajitas!