Ingredients
Coleslaw:
- 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
Brisket:
- 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
Instructions
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.