Happy Hanukah & Brisket Tacos with 2nd Ave Deli Coleslaw
Taco Tuesday goes Hanukah. Sort of. Slow roasted brisket tacos with a copy cat recipe of my favorite coleslaw in NYC from the 2nd Ave Deli. Drizzled with Nathan’s mustard these little ditties are a Jewish deli wrapped in a flour tortilla- fusion cuisine at it’s finest!!
Happy almost Hanukah! Never did I imagine I’d say this before Thanksgiving…..
I’m in total denial that Hanukah starts tomorrow. How could it be this early? BEFORE THANKSGIVING? What gives? I’ve yet to dig our Menorah out of the holiday decorations which live in the back of a spare closet in our basement. I just haven’t had it in me. The holidays are stressful enough as is but making them start extra early feels a bit like a sucker punch to the face, you know? At least I’m not hosting Thanksgiving this year- leaving me with plenty of time to get ready for Hanukkah!
For being in such denial about the holidays really being here, I’m surprisingly prepared to get the ball rolling tomorrow. Minus the Menorah, of course. I bought the ingredients to make a traditional latke recipe from my friend Liz at The Lemon Bowl. I also have some homemade apple sauce in the pantry to go with. (So looking forward to over indulging this weekend!) The boys both have a couples books, a new puzzle and some art supplies to open each night as well. So even though I’m not mentally ready to let the madness begin, I’m ready ready.
These weeks tacos are my ode to one my favorite parts of marrying into a Jewish family- being introduced to the Jewish Deli. Our favorite deli in NY burned down a few years ago so we now always visit 2nd Ave deli on the upper east side. We always order the brisket sandwich, ask for more coleslaw and a bowl of matzo ball soup. Minus the matzo balls this taco has all of the above. Hope you enjoy it and for those of you that celebrate, Happy Hanukkah!!!
- 1 small head of green cabbage
- 2 medium carrots, peeled
- 1 green bell pepper
- 1 large rib of celery, cut crosswise into thin slices
- 3/4 cup distilled white vinegar
- 2 tablespoons vegetable oil
- 1/3 cup white sugar
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 3–4 lb brisket
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon A-1 steak sauce
- 3 tablespoons deli mustard
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- corn or flour tortillas for serving
- deli mustard as a garnish, optional
To prepare the coleslaw:
- Have the cabbage, cut into quarters and remove the core. Slice as thin as possible and add to a medium size bowl.
- Grate the carrots on the coarsest side of a box grater. Add those to the cabbage.
- Remove the seeds and ribs from the bell pepper and dice. Add to the cabbage and carrot.
- In a large liquid measuring cup, mix white vinegar, vegetable oil, sugar, salt and pepper. Pour over the coleslaw. Mix well and refrigerate over night or at least 8 hours.
- To prepare the brisket:
- Preheat oven to 275F degrees.
- Mix all ingredients except beef broth and brisket.
- Spread the paste on the brisket and place in the bottom of a dutch oven. Pour broth over. Cover with lid and put in a preheated oven.
- Bake for 4-5 hours basting ever so often. Remove brisket from oven, shred and serve in tortillas topped with coleslaw and drizzled with mustard.