Photo of Korean brisket tacos by WW

Korean brisket tacos

6
6
6
SmartPoints® value per serving
Total Time
16 hr 25 min
Prep
25 min
Cook
8 hr
Serves
8
Difficulty
Easy
The Korean seasonings give the brisket rich flavor and umami depth that makes these lettuce-wrapped tacos deeply satisfying. It is certainly doable for a weeknight meal, but you will need to prep ahead of time. The night before, place the brisket in the marinade and store it in the refrigerator overnight. The next morning, start cooking the brisket in the slow cooker. The low heat over a long period of time—7 to 8 hours in the slow cooker—is the key for transforming the brisket into fall apart fork-tender meat, and it will be ready by dinnertime. To streamline prep, you can 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

toasted sesame oil

1 tsp

garlic clove(s)

4 medium clove(s), very finely chopped

ginger root

1 Tbsp, peeled, very finely grated

uncooked flat cut lean trimmed beef brisket

3½ pound(s)

uncooked green cabbage

¼ head(s), small, cored and thinly sliced (5 oz)

uncooked carrot(s)

2 medium, grated

uncooked scallion(s)

1 medium, thinly sliced

uncooked onion(s)

1 small, sweet variety, very thinly sliced

sesame seeds

2 Tbsp, black variety

seasoned rice wine vinegar

2 Tbsp

bibb lettuce

24 leaf/leaves

cilantro

1 cup(s), fresh leaves

hot sauce

1 Tbsp, (optional)

fresh lime(s)

1 item(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.
  5. Serving size: 3 lettuce tacos

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