Extra apples? Try them in a fall-themed coleslaw and bring some additional zing to these beef brisket tacos.
Ingredients
- 1 medium onion
- ¼ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon mustard
- ¼ cup hoisin sauce
- 1 teaspoon Liquid Smoke
- 1 ripe avocado
- 3 tablespoons plain yogurt
- Juice of 1 lime
- ¼ cup cilantro, chopped
- 3 tablespoons chives, chopped
- 1 jalapeno, chopped (optional)
- 1 garlic clove, chopped
- Salt and pepper, to taste
- 1 lime, zested and juiced
- 1 Honeycrisp apple, thinly sliced or julienned
- ¼ small fennel bulb, julienned
- 1 stalk celery, thinly sliced crosswise
- 1 teaspoon toasted sesame oil
- 1 jalapeno, thinly sliced (optional)
- Salt and pepper, to taste
Instructions
Pat beef brisket dry and place in a plastic bag. Add hoisin sauce to bag, seal, and then shake until sauce is well distributed around beef. Set aside for at least 1 hour, or overnight in the refrigerator.
Preheat oven to 300℉. Place brisket in a pot and add remaining marinade ingredients. Mix and turn brisket until it is well covered. Cover pot and cook in oven for 4-5 hours, until internal temperature reaches 200℉. Remove from oven, remove lid, and allow to rest for 30-60 minutes. When done, remove from pot and slice into thin steaks.
While brisket is cooking, prepare cream and apple slaw. For cream, add all ingredients to a blender and process until smooth. Set aside. For apple slaw, slice all ingredients, transfer to a large mixing bowl, then toss until well combined.
When ready to serve, lightly toast tortillas and spread a layer of cilantro avocado cream inside each. Layer 2-3 slices of brisket on top, then add apple slaw. Garnish with hemp seeds and pickled onions (optional) and serve!
