@savoirpair Ok meat lovers, this one’s for you. Sweet tangy spicy Vietnamese Brisket Tacos! #tacos #brisket ♬ Cute Girl - EXJUNE
Vietnamese Instant Pot Beed Brisket Tacos
This recipe is actually modified slightly from www.instantpoteats.com site, who I believe modified it from the Instant Pot official site – in any case, it’s delicious! We’ve been using it for a couple of years and its really simple, and pretty hands off for weeknight dinners or parties. The payoff is big on taste, and its something really different flavor-wise! I also tend to have most ingredients, usually just need to buy the fresh ginger, jalapeno, and cilantro, and then make some quick Asian-inspired coleslaw for crunch.
HINT: I’ve also doubled the recipe (so used approximately a 5 lb brisket), I then increased the cooking time to 1 hour and 25 minutes…..
Here’s how we make them:
Ingredients:
- 1.25 tablespoon sesame oil
- 1 onion sliced
- 5 cloves garlic smashed
- 1 heaping tablespoon minced fresh ginger
- 1 brisket (2-2 1/2 pounds) at room temperature
- Salt and pepper
- 1/2 cup Hoisin Sauce
- 3.5 tablespoons fish sauce
- 2-3 tablespoons sriracha
- 1/3 cup Water
- 2 cups coleslaw mix
- 1 cucumber cut into matchsticks
- 1 jalapeno thinly sliced, plus more for serving on the side if someone likes it SPICY
- 2 tablespoons chopped fresh cilantro
- 1 tablespoons rice vinegar
- 1/2 lime juiced
- flour or corn tortillas warmed, for serving
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. Offer additional jalapeno slices on the side for spice.