I made this using left over “K-Mex Braised Beef Brisket”, which the recipe is below.
I fried a few flour tortillas, sliced an avocado, added the beef brisket, and topped it with over-easy eggs and chopped green onion.
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### INGREDIENTS
**For the marinade**
* 2 tablespoons sesame oil * 4 cloves garlic, minced * 1 shallot, minced * 1 tablespoon ginger, freshly grated * 1⁄2 cup soy sauce * 1⁄4 cup gochujang (Korean red chili paste) * 1⁄4 cup lime juice, freshly squeezed * 1⁄4 cup honey * 1 tablespoon cumin
**For the brisket**
* 3 pounds beef brisket * 2 tablespoons sesame oil * 2 cups beef broth * 1 cup strained tomatoes * 1 bay leaf * 4 dried chipotle peppers * 1 tablespoon salt * 1 tablespoon ground black pepper
### DIRECTIONS
​
* Begin by trimming any excess fat from the brisket.
**For the marinade**
* In a mixing bowl, combine all the marinade ingredients. Whisk well until all ingredients are thoroughly combined. Place the brisket in a bowl or plastic bag and ensure it’s well coated with the marinade. Allow it to sit for at least 4 hours in the refrigerator.
**For the brisket**
* Preheat the oven to 300°F. * Remove the brisket from the marinade. Keep the marinade and set it aside. This will be used to cook the beef in a couple of steps. Season with salt and ground black pepper. * In a large ovenproof pot or Dutch oven, heat the sesame oil over medium-high heat. Sear each side until it’s browned, about 4-5 minutes per side. * Once browned, remove the brisket from the pot. Add the reserved marinade to the pot, stirring and scraping the bottom of the pot to deglaze it. Stir in the strained tomatoes and beef broth. Return the brisket to the pot, making sure it’s mostly covered by liquid. Add the chipotle peppers and bay leaf. * Bring the liquid to a simmer. Cover the pot and transfer it to the preheated oven. Allow the brisket to braise for 4 hours. * Once the brisket is cooked, remove it from the oven and allow it to rest for about 15 minutes. Shred the tender brisket and serve it with the sauce from the pot.
1 Comment
I made this using left over “K-Mex Braised Beef Brisket”, which the recipe is below.
I fried a few flour tortillas, sliced an avocado, added the beef brisket, and topped it with over-easy eggs and chopped green onion.
​
### INGREDIENTS
**For the marinade**
* 2 tablespoons sesame oil
* 4 cloves garlic, minced
* 1 shallot, minced
* 1 tablespoon ginger, freshly grated
* 1⁄2 cup soy sauce
* 1⁄4 cup gochujang (Korean red chili paste)
* 1⁄4 cup lime juice, freshly squeezed
* 1⁄4 cup honey
* 1 tablespoon cumin
**For the brisket**
* 3 pounds beef brisket
* 2 tablespoons sesame oil
* 2 cups beef broth
* 1 cup strained tomatoes
* 1 bay leaf
* 4 dried chipotle peppers
* 1 tablespoon salt
* 1 tablespoon ground black pepper
### DIRECTIONS
​
* Begin by trimming any excess fat from the brisket.
**For the marinade**
* In a mixing bowl, combine all the marinade ingredients. Whisk well until all ingredients are thoroughly combined. Place the brisket in a bowl or plastic bag and ensure it’s well coated with the marinade. Allow it to sit for at least 4 hours in the refrigerator.
**For the brisket**
* Preheat the oven to 300°F.
* Remove the brisket from the marinade. Keep the marinade and set it aside. This will be used to cook the beef in a couple of steps. Season with salt and ground black pepper.
* In a large ovenproof pot or Dutch oven, heat the sesame oil over medium-high heat. Sear each side until it’s browned, about 4-5 minutes per side.
* Once browned, remove the brisket from the pot. Add the reserved marinade to the pot, stirring and scraping the bottom of the pot to deglaze it. Stir in the strained tomatoes and beef broth. Return the brisket to the pot, making sure it’s mostly covered by liquid. Add the chipotle peppers and bay leaf.
* Bring the liquid to a simmer. Cover the pot and transfer it to the preheated oven. Allow the brisket to braise for 4 hours.
* Once the brisket is cooked, remove it from the oven and allow it to rest for about 15 minutes. Shred the tender brisket and serve it with the sauce from the pot.