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Ghee Mashed Potatoes
Vietnamese Brisket Tacos
| By : |
I live in Los Angeles, where we are very fortunate to have a number of food trucks and eateries that serve stand-in-line-worthy Vietnamese-Mexican fusion. Vietnamese tacos might seem like a weird combo, but just trust me. It’s a match made in food heaven. Tender meat and crunchy veggies are dressed with savory, tangy, sweet, and salty ingredients for a happy marriage of flavors and textures—no waiting in line required.
| Prep Time | 10 minutes |
| Cook Time | 72 minutes |
| Servings |
5 servings
|
Ingredients
- 1 tbsp sesame oil
- 1 small onion sliced
- 4 cloves garlic smashed
- 1 heaping tbsp minced fresh ginger
- 1 brisket (
2-2 1/2 pounds ) at room temperature - Salt and pepper
- 1/2 cup Hoisin Sauce
- 3 tbsp fish sauce
- 2 tbsp sriracha
- 1/4 cup Water
- 2 cups rainbow coleslaw mix
- 1 cucumber cut into matchsticks
- 1 jalapeno thinly sliced
- 2 tbsp chopped fresh cilantro
- 1 tbsp rice vinegar
- 1/2 lime juiced
- tortillas warmed, for serving
Ingredients
|
Instructions
- TURN on the Saute function. Add the sesame oil followed by the onion. Saute for 1 minute, add the garlic and ginger, and saute for 2 more minutes. Turn off the Saute function.
- SEASON the brisket with salt and pepper on both sides and add to the pot. Top with the hoisin sauce, fish sauce, sriracha, and water. Secure the lid.
- COOK at high pressure for 1 hour and use a natural release for 10 minutes followed by a quick release.
- IN a medium bowl, combine the coleslaw mix, cucumber, jalapeño, cilantro, rice vinegar, and lime juice. Season with salt and pepper and toss together.
- ONCE the pressure has released, remove the brisket to a cutting board and let rest. Turn on the Saute function and boil and the sauce for 10 minutes to thicken. Turn off. Slice the brisket into thin pieces again the grain, discarding fat. Return to the sauce.
- TOP warmed tortillas with sauce-coated brisket and slaw and serve.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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So delicious and worth making! I’ll make more next time so we have more for the next day!
These taste amazing. Couldn’t find brisket in less than 20#, so i used a 2.5# round roast, crossing my fingers that it would work. 45 mins high pressure with 10 minute release. It was perfect. Can’t wait to locate some brisket so I can try it as written.
Flavor is just amazing, never added the saracha ass i didnt want it really spicy. Would make it again.
What a fab recipe! This turned out delicious, thanks for sharing
Super good!
So simple, yet very delciious!
Amazing!!
Super easy and fantastic taste.