Looking for a unique and interesting dish to make tonight? How about a classic Irish brisket infused in Asian flavors and folded in a Mexican icon! I have been excited to share this Asian dry rub brisket that is slow cooked in a buttery soy garlic sauce until it is falling apart.
I could stop right there and have a wonderful meal but it’s Taco Tuesday. So, why not wrap it in a tortilla shell topped with red cabbage slaw, pickled red onions and serve it with a red pepper aioli on the side. You will want leftovers so be sure to make extra.
In a small bowl combine 1 tablespoon brown sugar, 4 teaspoons dried basil, 2 teaspoons salt, 2 teaspoons ground ginger, 1/4 teaspoon cinnamon, 2 teaspoons paprika, 1 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper. Rub over the brisket coating all sides. Set aside and let sit until ready to use.
Soy Garlic Sauce:
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 6 cloves of sliced garlic and sauté 3 to 5 minutes, or until golden brown.
Transfer to a blender, add 1/2 cup soy sauce and puree until smooth. Transfer the mixture back to the saucepan and bring to a simmering boil over medium heat. Whisk in the chilled butter, 1 tablespoon at a time, until the sauce is smooth and fully blended. Remove from the heat.
Place the brisket in a large crockpot and pour the soy sauce mixture over the meat.
Set on low and slow cook for 8 hours. This is a delicious piece of meat that can be served sliced with a side of mashed cauliflower.
Shred the meat using two forks. The meat is so tender it will pull apart with little effort. Serve it as a taco meat. When there is an hour left on the crockpot timer prepare the taco fillings.
Red Cabbage Slaw:
In a small bowl mix whisk together 3/4 cup vegetable oi, 1/2 cup rice vinegar, 1/4 cup honey, salt, and pepper to taste.
Place 4 cups of shredded red cabbage into a large bowl; add the dressing a little at a tossing to coat after each addition. Don’t add too much dressing you do not want the slaw to sloppy. It is not unusual to have leftover dressing.
Pickled Red Onions:
In a microwave safe bowl place 2 sliced red onions with 1/4 cup water. Microwave on high for 2 – 3 minutes or until the onions are slightly softened. Drain any excess water and place the onions in a saucepan.
Cover with 1 cup rice vinegar and enough water to cover the onions. Season with salt. Bring to a boil over high heat and simmer for 1 minute. Transfer back to the bowl and chill in the refrigerator until ready to use.
Easy Red Pepper Aioli:
In a food processor add 3 cloves garlic, 1/2 cup mayonnaise, 12 ounces roasted red peppers that have been well drained, 1/4 tsp red pepper flakes, salt and pepper to taste.
Spoon some the brisket down the center of a tortilla shell, corn or flour can be used. I always use flour because I do not like the flavor or consistency of corn. Top with red cabbage slaw and pickled red onions. Garnish with toasted sesame seeds and serve with a red pepper aioli on the side.I have already gushed over how good this brisket is. Sadly, the pictures do not do these tacos justice. This one is not about looks, it is all about the taste. The taste combos are layer after layer of complex and interesting flavors. But, I do not want you to take my word for it. You need to try it and then come back and add your own words of love. – Ella💙
- 3-4` pounds beef brisket
- 1 tablespoon brown sugar
- 4 teaspoons dried basil
- 2 teaspoons salt
- 2 teaspoons ground ginger
- 1/4 teaspoon cinnamon
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 cup low-sodium soy sauce
- 1 1/2 sticks butter, cut into tablespoons and chilled
- Freshly ground pepper
In a small bowl combine the rub ingredients. Rub over the brisket coating all sides. Let rest while preparing the sauce.
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and sauté 3 to 5 minutes, or until golden brown. Transfer to a blender, add the soy sauce and puree.
Return the mixture to the saucepan and bring to a simmering boil. Remove from the heat and whisk in the chilled butter, 1 tablespoon at a time, until the sauce is smooth and fully blended. Pour over the brisket.
Place the brisket in the crockpot. Cook on low for 8 hours. Remove from the slow cooker and serve immediately.