Beef & Lamb · Uncategorized

Braised Brisket and Asian Slaw Tacos

Braised Brisket Asian Slaw Tacos 1 - The Duo Dishes

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 When life hands you brisket, you gotta braise it. That’s the only option. It’s a tough cut of meat, and what better way to take care of it other than a slow, simmering bath in a Dutch oven or Crock-Pot. It will be some of the best meat you’ve eaten in your life, and thanks to braising, you don’t have to do a lot of work. Everything happens over the course of a few hours, and your responsibility is just to enjoy. The last slow cooker recipe on the blog was an ode to North Carolina-style pulled pork, and this dish also gives a nod to the South…by way of Kentucky. Let’s give a shout out to Texas as well because we all know brisket is king around those parts. This recipe brings together several influences, creating a fusion of flavors perfect for a cool evening meal.

Raw Seasoned Brisket - The Duo Dishes

This recipe was inspired by a few ingredients Chef Edward Lee uses in his braised brisket. His food is often a blend of Asian flavors and ingredients with those found in his second home, Kentucky. The latter means there will be bourbon, and that has never been a bad thing. He also uses soy sauce and dark beer, which is a great idea for rich, deep flavor. I used those three ingredients as the base for the braising liquid, and they paired nicely with the smokey, salty spices seared into the meat. After six hours of cooking, the brisket and vegetables are tender, and the braising liquid has been enhanced by slow cooking. You could make it a meal at this point, but by not go a bit further.

Braised Brisket Asian Slaw Tacos Collage - The Duo Dishes

Tacos were at top of mind, and tacos demand toppings. Brisket is often served with cole slaw, so I put together an Asian-inspired slaw to spoon over the meat. I made a version of this slaw a couple of weeks ago with radicchio, which was delicious, but I didn’t want my beloved bitter veggie to overpower the meat. Red cabbage would do just fine in its place. Finally, tacos require a sauce. Instead of tossing the braising liquid, it is boiled down to really condense the flavor, then thickened with a bit of cornstarch. It’s a little sweet, a little salty, and perfect as the final component to these tacos.

Braised Brisket Asian Slaw Tacos 2 - The Duo Dishes

Braised Brisket and Asian Slaw Tacos
Recipe Type: Main Dish
Cuisine: Fusion
Author: The Duo Dishes
Serves: 6
  • Brisket
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder
  • 1 1/2 pounds brisket, lightly trimmed with fat cap in tact
  • 2 tablespoons grapeseed oil
  • 3/4 cup beef broth, plus more as needed
  • 3/4 cup dark beer
  • 1/4 cup bourbon
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 6 ounces baby potatoes, halved
  • 2 large carrots, roughly chopped
  • 2 rome tomatoes, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 1/2 teaspoon cornstarch
  • Slaw
  • 1 1/2 tablespoons grapeseed oil
  • 2 teaspoons sesame oil
  • 1 tablespoon sambal olek (garlic chili paste)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon soy sauce
  • Zest and juice of 1 large lime
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 8 ounces shredded red cabbage
  • 2 stalks celery, trimmed and thinly sliced
  • 3/4 cup shredded carrot
  • 1 Persian cucumber, halved, seeded and thinly sliced
  • Corn tortillas, warm
  1. In a small bowl, whisk together the salt, pepper, paprika and chipotle powder. Rub the spice mix over both sides of the brisket. Set aside for 30 minutes.
  2. Heat the grapeseed oil in a large pan over a medium high flame. Once it begins to smoke, add the meat, fat side down, cooking for 5-7 minutes, or until well browned and a crust has formed on the brisket. Flip, and cook the other side for another 4-5 minutes. Carefully transfer to a Dutch oven or Crock Pot.
  3. Pour the beef broth, beer, bourbon, soy sauce and brown sugar into the Dutch oven. Add the potatoes, carrots, tomatoes, celery and garlic cloves. Add more beef broth, if the liquid does not come halfway up the side of the meat. Bring the liquid to a boil, then reduce to a low simmer. Cover, and cook for 6 hours, turning the meat over halfway through. Remove the meat and vegetables from the braising liquid.* Once cool to the touch, shred the brisket.
  4. Transfer the braising liquid to a small sauce pan, and set over a high flame. Bring to a boil, and cook for 10 minutes, or until reduced by 2/3. In a small bowl, whisk the cornstarch with 1 teaspoon water. Whisk the cornstarch mixture into the braising liquid, reduce the heat to low and simmer for another 2-3 minutes. Remove from heat.
  5. For the slaw, whisk together the grapeseed oil, sesame oil, sambal olek, rice wine vinegar, soy sauce, lime zest and juice, sugar and salt. Add the cabbage, celery, carrots and cucumber into the bowl, and toss to combine.
  6. Fill the tortillas with the brisket and slaw. Drizzle the thickened sauce over the tacos, and serve immediately.
*Don’t toss the braised vegetables! Eat them straight from the pot or with any leftover brisket, other cooked meats or even rice with a bit of the reduced braising liquid.

5 thoughts on “Braised Brisket and Asian Slaw Tacos

  1. I love brisket tacos! Although, smoking them is my preferred option, I know that not everyone has a kamado grill in their backyard 🙂

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