Beef Brisket Tacos

• 1 bottle (12 ounces) beer or nonalcoholic beer
• 1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 fresh beef brisket (3 to 4 pounds), fat trimmed
• 20 corn tortillas (6 inches), warmed
• Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa, optional

1. In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.
2. Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker.
3. Using tongs, serve shredded brisket in tortillas. Add toppings as desired.
4. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

nonalcoholic, brisket marinade sauce, bay leaves, salt, pepper, fresh beef brisket, corn tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-brisket-tacos/ (may not work)