Two-Beer Barbecued Brisket Tacos or Sandwiches – Rachael Ray

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• Salt and pepper
• 1/2 cup puréed chipotle in adobo
• 1/4 cup tomato paste
• 2 cups beef stock
• 2 tablespoons Worcestershire
• 2 tablespoons Tamari/soy sauce
• 2 tablespoons apple cider vinegar
• 2 round tablespoons honey or light brown sugar
• 1 cooked, shredded beef brisket (about 4 pounds prior to cooking)
• Shredded red or white cabbage
• Thinly sliced radishes
• Thinly sliced scallions
• Pickled jalapeño pepper rings/slices
• 16 corn tortillas, charred over a flame or blistered in a dry skillet
• Bread-and-butter pickle slices
• Finely chopped white onion
• 8 soft burger rolls or potato burger rolls