Servings: 6 Yield: 12 tacos Active Time 20 mins Total Time 10 hrs 20 mins
1. Season 1 1/2 to 1 3/4 lb. beef brisket with 1/2 tsp. kosher salt. In a large skillet brown meat in 2 tsp. hot olive oil over medium-high heat, 3 minutes per side. In a 4-quart oval slow cooker, stir together 1 large grated Asian pear, 4 minced garlic cloves, 2 Tbs. each mirin, reduced-sodium soy sauce, seasoned rice vinegar, packed brown sugar, and 1 tsp. sesame oil. Nestle the brisket, fat-side-up, in the slow cooker. Cook until very tender, 5 hours on high or 10 hours on low. Remove meat and shred. Stir in enough cooking liquid to moisten meat. Toss the remaining weekend-prepped cabbage slaw with 2 Tbs. seasoned rice vinegar, 1 Tbs. packed brown sugar, and 2 tsp. sesame oil. Warm small flour tortillas (two per person) and fill with shredded beef and slaw. Add Sriracha, if desired, and serve with lime wedges.
Make Ahead Tip Weekend-Prepped Cabbage Salad
- In a very large bowl combine one 16-oz bag shredded coleslaw mix, 1 large thinly sliced red sweet pepper, 1/2 cup chopped fresh cilantro, and 1/2 cup sliced green onions. Divide in half and refrigerate in large zip-top bags.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 492, Fat, total (g): 20, chol. (mg): 75, sat. fat (g): 7, carb. (g): 47, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 4, Trans fatty acid (g): 1, fiber (g): 7, sugar (g): 12, pro. (g): 30, vit. A (IU): 850, vit. C (mg): 34, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 7, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 15, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 781, Potassium (mg): 474, calcium (mg): 206, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.