Korean Brisket Tacos
7
Points®
Total time: 8 hr 25 min • Prep: 25 min • Cook: 8 hr • Serves: 8 • Difficulty: Easy
To streamline prep, shortcut the slaw - buy a packaged slaw mix and toss with some sesame seeds and seasoned rice wine vinegar.
Ingredients
Low sodium soy sauce
½ cup(s), or tamari sauce
Honey
1 tbsp(s)
Toasted sesame oil
1 tsp(s)
Garlic clove
4 clove(s), medium, very finely chopped
Ginger root
1 tbsp(s), peeled, very finely grated
Uncooked flat cut lean trimmed beef brisket
3½ pound(s)
Green cabbage
¼ head(s), small, small, cored and thinly sliced (5 oz)
Carrots
2 medium, grated
Scallions
1 medium, thinly sliced
Onion
1 small, very thinly sliced
Dried sesame seed kernels
2 tbsp(s), black variety
Seasoned rice vinegar
2 tbsp(s)
Bibb lettuce
24 piece(s)
Cilantro
1 cup(s), fresh leaves
Hot sauce
1 tbsp(s), optional
Lime
1 wedge(s), cut into wedges
Instructions
1
Combine soy sauce, honey, oil, garlic and ginger in a sealable container; add brisket and turn to coat. Refrigerate 8 hours or overnight, occasionally turning meat in marinade.
2
Transfer brisket and marinade to the insert of a 6-quart slow cooker; cover and cook on low, turning occasionally, until beef is very tender and falling apart, 7-8 hours. Shred meat with two forks and transfer to a serving bowl; spoon drippings into a small bowl.
3
Combine cabbage, carrots, scallions, onion, sesame seeds and seasoned rice vinegar in a bowl.
4
When ready to serve, spoon ¼ c brisket onto a lettuce leaf and drizzle with some beef drippings; top with 1/4 c slaw and 1/2 Tbsp cilantro. Repeat with remaining ingredients; serve immediately.
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