Braised beef brisket taco

Ingredients:

• 2 tbsp. chili powder
• 4 tsp ground cumin
• 2 tsp smoked paprika
• 2 kg beef brisket
• 1 tbsp. vegetable oil
• 2 poblano peppers, seeded and chopped
• 1 red onion, chopped
• 8 cloves garlic, crushed
• 1.5 tsp ground coriander
• 0.5 tsp dried oregano (preferably Mexican)
• 1.5 cups tomato juice
• 1 cup lightly salted chicken broth
• 2 tablespoons apple cider vinegar
• Corn tortillas, for serving
• Shredded cabbage, thinly sliced ​​radishes, pickled jalapeños, pico de gallo and/or cilantro, for serving

Preparation:

1. Preheat oven to 160°C.
2. Prepare the brisket:
   
   In a small bowl, combine 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket, coating it completely.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the brisket, fat side down, and cook until browned on both sides, 5-6 minutes. Transfer to a plate.
4. Add the poblano pepper, onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, cilantro, oregano, and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables are tender, 3-5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Place the brisket, fat side up, in the liquid and cover the pot with a lid.
5. Roast until very tender and a thin knife inserted into the center of the brisket passes through easily, about 3 hours.
6. Transfer the brisket to a cutting board. Use a spoon to skim off and discard any excess fat from the surface of the sauce, then blend the sauce with an immersion blender until smooth (or transfer to a regular blender and blend). Add vinegar and salt to taste.
7. Transfer about 3/4 cup of the sauce to a small serving bowl. Stir 2 tablespoons of water into the remaining sauce in the pan. Thinly slice the meat across the grain and return to the pan. Cook over medium heat, stirring occasionally, until the meat is well coated and heated through.
8. Heat the tortillas in a dry skillet or microwave. Serve the brisket on the tortillas, drizzled with the reserved sauce.