Juicy Brisket Burritos

I’ve always thought brisket was reserved for special occasions—you know, the kind of meal that takes all day and makes your house smell incredible. But then I realized that slow-cooked, tender brisket doesn’t have to stay on a plate with potatoes. It makes a really good burrito.

The key is letting the brisket do its thing low and slow until it practically falls apart. Then you wrap it up with some creamy coleslaw and rice in a warm tortilla, and you’ve got yourself dinner that feels special without all the fuss. I like to make the brisket ahead of time, sometimes even the day before, so all I have to do is warm everything up and assemble.

Want smoky spices and tangy sauce? This recipe has both. Looking for something the whole family will eat without complaints? Same. The best part is you can make extra brisket and use it for tacos, sandwiches, or just eat it straight from the pan when no one’s looking.

What Kind of Beef Brisket Should I Use?

For burritos, you’ll want to grab a flat cut brisket (also called first cut) rather than the point cut, since it’s leaner and easier to slice or shred once it’s cooked. You can find brisket at most supermarkets, though you might need to ask the butcher if it’s not in the display case. If you’re working with a whole brisket, don’t worry too much about trimming off all the fat – some of it will render down during cooking and keep the meat moist and flavorful. Just know that brisket needs low and slow cooking to become tender, so plan ahead and give yourself plenty of time for it to break down properly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Beef brisket: If brisket is too pricey or hard to find, chuck roast or short ribs work great here. They’ll give you that same tender, shreddable texture after slow cooking.
• Rum: Don’t worry if you don’t have rum on hand. You can use extra red wine, apple cider vinegar, or even cola for a sweet and tangy kick.
• Red wine: Any dry red wine works fine, but if you’d rather skip the alcohol altogether, use extra beef stock with a splash of balsamic vinegar.
• Cabbage and carrot: This coleslaw combo is traditional, but you can use a pre-shredded coleslaw mix from the store to save time. You can also add red cabbage for extra color.
• Tortilla wraps: Flour tortillas are standard, but corn tortillas or even large lettuce leaves work if you want to go low-carb.
• Gravy powder: If you don’t have gravy powder, use cornstarch mixed with water (about 1 tablespoon cornstarch to 2 tablespoons water) to thicken the sauce instead.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in if dijon isn’t in your fridge.

Watch Out for These Mistakes While Cooking

The biggest mistake when making brisket is rushing the cooking process – if your meat isn’t falling apart easily after 4 hours, give it that extra 30 minutes rather than trying to force it, as undercooked brisket will be chewy and tough instead of tender.

Don’t forget to check the liquid level when you baste at the 2-hour mark, since a dry brisket will turn out less flavorful and harder to shred properly.

When making the sauce, add the gravy powder mixture slowly while stirring constantly to avoid lumps, and if it gets too thick, just add a splash of water to thin it out.

Finally, make sure to warm your tortillas before assembling – cold wraps are more likely to crack and tear when you try to fold them, turning your burrito into a messy situation.

What to Serve With Brisket Burritos?

These brisket burritos are pretty filling on their own, but I love serving them with some simple sides that complement the smoky, rich flavors. A bowl of tortilla chips with fresh salsa or guacamole is always a crowd-pleaser and gives everyone something to munch on while the burritos are being assembled. You could also set out some sour cream, extra hot sauce, and pickled jalapeños so everyone can customize their burrito to their liking. If you want to round out the meal, a light Mexican-style corn salad with lime juice or some refried beans on the side work really well without making the plate feel too heavy.

Storage Instructions

Store: Keep your leftover brisket and coleslaw in separate airtight containers in the fridge for up to 4 days. The rice will stay good for about 3 days. I like storing everything separately so you can mix and match throughout the week, or just reheat what you need for a quick burrito.

Freeze: The cooked brisket freezes really well for up to 3 months in a freezer-safe container with some of that tasty sauce. I don’t recommend freezing the assembled burritos or the coleslaw, but the rice can be frozen separately for about a month if you need to.

Reheat: Warm up the brisket in a pan over medium heat with a splash of water or stock to keep it moist. The rice reheats best in the microwave with a damp paper towel over it. Then just assemble your burrito fresh with the cold coleslaw for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4850-5150
• Protein: 205-230 g
• Fat: 190-220 g
• Carbohydrates: 620-670 g

Ingredients

For the brisket rub:

• 2.2 lb brisket (trim excess fat to 1/4 inch thickness)
• 1.5 tsp smoked paprika
• 1.5 tsp paprika
• 1.5 tsp cumin
• 0.75 tsp mustard powder
• 0.75 tsp coriander
• 2 tsp brown sugar
• 0.5 tsp garlic powder

For the braising liquid:

• 16 oz beef stock (I use Swanson beef broth for a balanced salt level)

For the finishing sauce:

• 2 oz rum
• 2 tbsp ketchup (I prefer Heinz for the best tang and sweetness)
• 1.7 oz red wine
• 1 tbsp balsamic vinegar
• 0.75 tsp salt
• 1.5 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 2 tsp gravy powder
• 2 tbsp water

For the coleslaw:

• 1.1 lb cabbage (shredded into 1/8-inch thin strips)
• 6 oz carrot (grated into 1-inch long shreds)
• 6.5 oz mayonnaise
• 2.5 tsp dijon mustard

For serving:

• 6 tortillas (warmed on a dry skillet for 15 seconds per side)
• 12.3 oz rice
• 1 oz parsley

Step 1: Prepare the Dry Rub and Season the Brisket

• 1.5 tsp smoked paprika
• 1.5 tsp paprika
• 1.5 tsp cumin
• 0.75 tsp mustard powder
• 0.75 tsp coriander
• 2 tsp brown sugar
• 0.5 tsp garlic powder
• 0.75 tsp salt
• 2.2 lb brisket

Combine smoked paprika, paprika, cumin, mustard powder, coriander, 2 tsp brown sugar, garlic powder, and salt in a small bowl to create your dry rub.

Trim the brisket to a uniform 1/4-inch fat cap on all sides—this helps the meat cook evenly and absorb the spice flavors.

Rub the mixture generously all over the meat, working it into every crevice.

Roll the brisket tightly and tie it with kitchen string at 2-inch intervals to maintain an even shape during the long braise.

Step 2: Braise the Brisket Low and Slow

• seasoned brisket from Step 1
• 16 oz beef stock

Preheat your oven to 160°C (320°F).

Place the tied brisket in a braising dish or Dutch oven and pour the beef stock around it.

Cover tightly with foil or a lid and braise for 4 hours.

After 2 hours, carefully open the dish and baste the meat with the cooking liquid, adding a little water if the liquid has reduced too much.

The meat should be nearly falling apart when pierced with a fork—if it still feels firm after 4 hours, give it another 30 minutes.

Step 3: Build the Braising Sauce

• 2 oz rum
• 2 tbsp ketchup
• 1.7 oz red wine
• 1 tbsp balsamic vinegar
• 1.5 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 2 tsp gravy powder
• 2 tbsp water

While the brisket braises, prepare the sauce that will finish the dish.

In a small saucepan, combine rum, ketchup, red wine, balsamic vinegar, Worcestershire sauce, and 2 tbsp brown sugar.

Heat over medium heat and stir occasionally for about 2 minutes to warm through and marry the flavors.

In a small cup, mix gravy powder with 2 tbsp water until smooth, then add it to the pan and stir constantly for 1-2 minutes until the sauce thickens to a glossy consistency.

I like to taste the sauce here and adjust with a pinch more salt or vinegar if needed—it should be rich and slightly tangy.

Step 4: Cook the Rice and Prepare the Slaw

• 12.3 oz rice
• 1.1 lb cabbage
• 6 oz carrot
• 6.5 oz mayonnaise
• 2.5 tsp dijon mustard

Start the rice according to package directions—this will take about 15-20 minutes and can cook while the brisket finishes braising.

In a separate bowl, combine shredded cabbage, grated carrot, mayonnaise, and Dijon mustard, mixing well so the vegetables are evenly coated.

I prefer to make the slaw at least 15 minutes before assembly so the cabbage softens slightly and the flavors meld together, but it can be made earlier if needed.

Step 5: Shred the Brisket and Combine with Sauce

• braised brisket from Step 2
• sauce from Step 3

Once the brisket is fork-tender and easily shreds, remove it from the braising liquid and let it rest for 5 minutes.

Using two forks or your hands, shred the meat into bite-sized pieces, discarding any excess fat or string.

Gently stir the shredded brisket into the warm sauce from Step 3, coating every piece evenly.

This keeps the meat moist and infuses it with that rich, slightly sweet and tangy flavor that defines great brisket burritos.

Step 6: Warm Tortillas and Assemble the Burritos

• 6 tortillas
• cooked rice from Step 4
• shredded brisket with sauce from Step 5
• cabbage slaw from Step 4
• 1 oz parsley

Heat a dry skillet over medium heat and warm each tortilla for about 15 seconds per side until pliable—this makes them easier to fold without tearing.

Alternatively, you can stack them and warm them together in a microwave for 30 seconds.

Lay a warm tortilla on a flat surface and add a portion of rice down the center, followed by a generous scoop of shredded brisket with sauce, then a handful of cabbage slaw.

Fold in the sides and roll tightly away from you.

Sprinkle fresh parsley over the top and serve immediately while everything is warm.

Juicy Brisket Burritos

Delicious Juicy Brisket Burritos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings 6 burritos

Calories 5000 kcal

Ingredients

  

For the brisket rub::

• 2.2 lb brisket (trim excess fat to 1/4 inch thickness)
• 1.5 tsp smoked paprika
• 1.5 tsp paprika
• 1.5 tsp cumin
• 0.75 tsp mustard powder
• 0.75 tsp coriander
• 2 tsp brown sugar
• 0.5 tsp garlic powder

For the braising liquid::

• 16 oz beef stock (I use Swanson beef broth for a balanced salt level)

For the finishing sauce::

• 2 oz rum
• 2 tbsp ketchup (I prefer Heinz for the best tang and sweetness)
• 1.7 oz red wine
• 1 tbsp balsamic vinegar
• 0.75 tsp salt
• 1.5 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 2 tsp gravy powder
• 2 tbsp water

For the coleslaw::

• 1.1 lb cabbage (shredded into 1/8-inch thin strips)
• 6 oz carrot (grated into 1-inch long shreds)
• 6.5 oz mayonnaise
• 2.5 tsp dijon mustard

For serving::

• 6 tortillas (warmed on a dry skillet for 15 seconds per side)
• 12.3 oz rice
• 1 oz parsley

Instructions

 

• Combine smoked paprika, paprika, cumin, mustard powder, coriander, 2 tsp brown sugar, garlic powder, and salt in a small bowl to create your dry rub. Trim the brisket to a uniform 1/4-inch fat cap on all sides—this helps the meat cook evenly and absorb the spice flavors. Rub the mixture generously all over the meat, working it into every crevice. Roll the brisket tightly and tie it with kitchen string at 2-inch intervals to maintain an even shape during the long braise.
• Preheat your oven to 160°C (320°F). Place the tied brisket in a braising dish or Dutch oven and pour the beef stock around it. Cover tightly with foil or a lid and braise for 4 hours. After 2 hours, carefully open the dish and baste the meat with the cooking liquid, adding a little water if the liquid has reduced too much. The meat should be nearly falling apart when pierced with a fork—if it still feels firm after 4 hours, give it another 30 minutes.
• While the brisket braises, prepare the sauce that will finish the dish. In a small saucepan, combine rum, ketchup, red wine, balsamic vinegar, Worcestershire sauce, and 2 tbsp brown sugar. Heat over medium heat and stir occasionally for about 2 minutes to warm through and marry the flavors. In a small cup, mix gravy powder with 2 tbsp water until smooth, then add it to the pan and stir constantly for 1-2 minutes until the sauce thickens to a glossy consistency. I like to taste the sauce here and adjust with a pinch more salt or vinegar if needed—it should be rich and slightly tangy.
• Start the rice according to package directions—this will take about 15-20 minutes and can cook while the brisket finishes braising. In a separate bowl, combine shredded cabbage, grated carrot, mayonnaise, and Dijon mustard, mixing well so the vegetables are evenly coated. I prefer to make the slaw at least 15 minutes before assembly so the cabbage softens slightly and the flavors meld together, but it can be made earlier if needed.
• Once the brisket is fork-tender and easily shreds, remove it from the braising liquid and let it rest for 5 minutes. Using two forks or your hands, shred the meat into bite-sized pieces, discarding any excess fat or string. Gently stir the shredded brisket into the warm sauce from Step 3, coating every piece evenly. This keeps the meat moist and infuses it with that rich, slightly sweet and tangy flavor that defines great brisket burritos.
• Heat a dry skillet over medium heat and warm each tortilla for about 15 seconds per side until pliable—this makes them easier to fold without tearing. Alternatively, you can stack them and warm them together in a microwave for 30 seconds. Lay a warm tortilla on a flat surface and add a portion of rice down the center, followed by a generous scoop of shredded brisket with sauce, then a handful of cabbage slaw. Fold in the sides and roll tightly away from you. Sprinkle fresh parsley over the top and serve immediately while everything is warm.