IE 11 is not supported. For an optimal experience visit our site on another browser.

Need help organizing for summer? We tapped 'The Home Edit' stars for their recommendations

Pat's red neck taco

Pat Martin
RATE THIS RECIPE
(0)
Create your free profile or log in to save this article

Ingredients

For the slaw:
  • 16 ounce green cabbage, thinly sliced or shaved
  • 6 ounce purple cabbage, thinly sliced or shaved
  • 6 ounce carrots, peel, thin cut or julienne
  • 16 ounce heavy cream
  • 4 ounce cider vinegar
  • 8 ounce white sugar
  • 1/2 ounce light molasses
For the Southern belle sauce:
  • 16 ounce green cabbage, thinly sliced or shaved
  • 6 ounce purple cabbage, thinly sliced or shaved
  • 6 ounce carrots, peel, thin cut or julienne
  • 16 ounce heavy cream
  • 4 ounce cider vinegar
  • 8 ounce white sugar
  • 1/2 ounce light molasses
  • 8 ounce cider vinegar
  • 6 ounce ketchup
  • 1 1/4 ounce salt
  • 4 1/2 ounce white sugar
  • 4 1/2 ounce light molasses
  • 4 1/2 ounce honey
  • 3/4 ounce soy
  • 1/4 ounce dry mustard
  • 1/4 ounce chili powder
  • 1/4 ounce red pepper flakes
For the cornbread batter:
  • 16 ounce green cabbage, thinly sliced or shaved
  • 6 ounce purple cabbage, thinly sliced or shaved
  • 6 ounce carrots, peel, thin cut or julienne
  • 16 ounce heavy cream
  • 4 ounce cider vinegar
  • 8 ounce white sugar
  • 1/2 ounce light molasses
  • 8 ounce cider vinegar
  • 6 ounce ketchup
  • 1 1/4 ounce salt
  • 4 1/2 ounce white sugar
  • 4 1/2 ounce light molasses
  • 4 1/2 ounce honey
  • 3/4 ounce soy
  • 1/4 ounce dry mustard
  • 1/4 ounce chili powder
  • 1/4 ounce red pepper flakes
  • 24 ounce white cornmeal (self-rising)
  • 32 ounce buttermilk (whole fat!)
  • 5 ounce lard or bacon grease
  • 1/2 ounce coarse black pepper
  • 1 ounce egg
  • 2 ounce melted butter
For the beef brisket:
  • 16 ounce green cabbage, thinly sliced or shaved
  • 6 ounce purple cabbage, thinly sliced or shaved
  • 6 ounce carrots, peel, thin cut or julienne
  • 16 ounce heavy cream
  • 4 ounce cider vinegar
  • 8 ounce white sugar
  • 1/2 ounce light molasses
  • 8 ounce cider vinegar
  • 6 ounce ketchup
  • 1 1/4 ounce salt
  • 4 1/2 ounce white sugar
  • 4 1/2 ounce light molasses
  • 4 1/2 ounce honey
  • 3/4 ounce soy
  • 1/4 ounce dry mustard
  • 1/4 ounce chili powder
  • 1/4 ounce red pepper flakes
  • 24 ounce white cornmeal (self-rising)
  • 32 ounce buttermilk (whole fat!)
  • 5 ounce lard or bacon grease
  • 1/2 ounce coarse black pepper
  • 1 ounce egg
  • 2 ounce melted butter
  • 10 pound (approximately) whole brisket (recipe appears separately below)
  • 24 ounce beef rub (recipe also appears below)
For the rub:
  • 16 ounce green cabbage, thinly sliced or shaved
  • 6 ounce purple cabbage, thinly sliced or shaved
  • 6 ounce carrots, peel, thin cut or julienne
  • 16 ounce heavy cream
  • 4 ounce cider vinegar
  • 8 ounce white sugar
  • 1/2 ounce light molasses
  • 8 ounce cider vinegar
  • 6 ounce ketchup
  • 1 1/4 ounce salt
  • 4 1/2 ounce white sugar
  • 4 1/2 ounce light molasses
  • 4 1/2 ounce honey
  • 3/4 ounce soy
  • 1/4 ounce dry mustard
  • 1/4 ounce chili powder
  • 1/4 ounce red pepper flakes
  • 24 ounce white cornmeal (self-rising)
  • 32 ounce buttermilk (whole fat!)
  • 5 ounce lard or bacon grease
  • 1/2 ounce coarse black pepper
  • 1 ounce egg
  • 2 ounce melted butter
  • 10 pound (approximately) whole brisket (recipe appears separately below)
  • 24 ounce beef rub (recipe also appears below)
  • 9 ounce brown sugar
  • 8 ounce kosher salt
  • 6 1/2 ounce garlic salt
  • 6 1/2 ounce sugar
  • 2 1/2 ounce paprika
  • 2 ounce lemon pepper
  • 1 ounce chili powder
  • 1/2 ounce black ground pepper
  • 1/2 ounce cayenne pepper
  • 1 1/2 ounce mustard

Preparation

Baking Directions:

To prepare the slaw:Mix all the slaw ingredients up!To prepare the sauce:Mix all the sauce ingredients together.

To prepare the cornbread:Drop scoop of 1/3 cup cornbread batter onto a 375-degree griddle.

Cook for 2.5 minutes and flip.

Brush with butter and cook for another 1.5 minutes.

Serve in a pancake shape.

To make the brisket:Rub the brisket with the rub.

Smoke at 220 degrees for 14-16 hours.

Trim fat cap off and slice.

To build the tacos:Take a flat slice of cornbread, add slaw, sauce and brisket, and eat it like a taco or a moo shu chicken.

Recipe Tags

AmericanEasy
Most saved recipes
See More