slow-cooked kimchi brisket tortillas

with kimchi cucumber

  • 2 teaspoons extra virgin olive oil
  • 1kg beef brisket, trimmed
  • 1½ cups (300g) kimchi
  • 4 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 1 stalk lemongrass, halved and bruised
  • ¼ cup (70g) tomato paste
  • 1½ cups (375ml) water
  • 2 tablespoons maple syrup
  • 12 small corn tortillas, toasted, to serve 
  • micro (baby) coriander (cilantro) leaves, to serve
  • pickled white ginger, to serve

kimchi cucumber


  • ½ cup (100g) kimchi, thinly sliced
  • ¼ cup (60ml) reserved kimchi liquid
  • 1 tablespoon rice wine vinegar
  • 1 eschalot (French shallot), thinly sliced
  • 2 Lebanese cucumbers, thinly sliced
  1. Preheat oven to 180°C (350°F). Heat the oil in a large non-stick frying pan over high heat. Add the beef and cook for 4 minutes each side or until well browned. Place the beef in a deep-sided roasting tray. Add the kimchi, garlic, ginger, lemongrass, tomato paste and water. Cover with aluminium foil and cook, turning the mixture halfway, for 3 hours or until tender and easy to shred. Add the maple syrup and, using two forks, shred the beef. Set aside. 
  2. To make the kimchi cucumber, place the kimchi, kimchi liquid, vinegar, eschalot and cucumber in a small bowl and mix to combine. 
  3. Serve the brisket with the tortillas, kimchi cucumber, coriander and pickled ginger.  Serves 6
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