We recently hosted a small gathering for friends in Joshua Tree. The beauty of the desert is a constant inspiration and a place we turn to often. We’re drawn to the simplicity, quiet and ability it has to disconnect us from our daily lives and be present. We always leave a little more restored and with intentions set.

We had the honor this time of working with Kinto — a thoughtful Japanese tableware and lifestyle brand. We’ve been a long time admirer of their designs, which bring together aesthetics and neutrals we really enjoy and find calming in the home. For the meal, we set a simple table styled with their wares and a few foraged desert finds. We made our favorite brisket tacos, cooking the brisket in Kinto’s beautiful donabe pot and ate family style in the evening light.

Brisket Tacos

Serves 4-6

1 (3- to 4-pound) first-cut beef brisket
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 red onion, quartered 

8 garlic cloves or Garlic Confit cloves
1⁄4 cup red wine vinegar
4 cups beef broth
1 cup crushed tomatoes 
2 tablespoons tomato paste
1⁄2 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon ground coriander
1⁄2 cup chopped fresh cilantro leaves, plus more for garnish 
1 bay leaf

For serving

3⁄4 cup sour cream
1 tablespoon fresh lime juice
1⁄4 teaspoon sea salt
8 to 12 corn tortillas
2 cups shredded napa cabbage
1 cup Pickled Red Onion
1⁄2 cup crumbled cotija cheese
1 or 2 limes, cut into wedges for serving

Preheat the oven to 275°F (135°C). Season the brisket on all sides with salt and pepper. Heat the olive oil in a large ovenproof pot. Add the brisket to the pot and brown on both sides, about 5 minutes per side. Remove the brisket from the pot. Add the onion to the pot and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic and cook for 2 minutes more. Add the vinegar and stir to deglaze the pan, scraping the bottom of the pan to incorporate all the pan drippings. Pour in the broth, tomatoes, and tomato paste and bring to a simmer. Add the cumin, paprika, coriander, cilantro, and bay leaf. Season with salt. Return the brisket to the pot (along with any accumulated juices), fat side up. Cover and transfer to the oven. Braise for 4 hours.

Remove the pot from the oven and carefully transfer the brisket to a large cutting board, reserving the liquid in the pot. Using two forks, shred the brisket in the direction of the grain (the meat should come apart easily). Return the shredded brisket to the pot and stir to incorporate with the juices. Return the pot to the oven and cook for 1 to 2 hours more, until very tender. Remove the pot from the oven and let rest for 10 minutes.

When ready to serve, in a small bowl, combine the sour cream, lime juice, and sea salt. Warm the tortillas in a skillet over medium heat for about 1 minute on each side.

Scoop some shredded brisket onto each tortilla. Garnish with the cabbage, a dollop of the sour cream mixture, pickled red onions, and a sprinkle of cotija cheese. Serve with wedges of lime on the side.

*This recipe is adapted from Simple Fare Spring / Summer. If using, Kinto’s KAKOMI IH donabe pot, do not use the lid when placing the pot in the oven and swap for a few layers of heavy duty foil, tightly sealed.

A special thank you to our friends that joined, Kinto and Villa Kuro.