KOGI CHIC -- THE ULTIMATE BRISKET TACO

DIFFICULTY LEVEL: OY VEY! 

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The gourmet foods truck craze is alive and kicking in the city of Los Angeles.

You've got Umami burgers, Philly Cheese Steaks, too many to list, and of course, the mother of them all-- the Kogi truck.

Well, forget having to wait in line in your fabulous heels on Abbott Kinney next to the Brig.

You can make a  delicious Kogi-style inspired beef brisket tacos (Kosher too!) with this recipe!

(After the Jump)

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• 4 lb Brisket - I buy Kosher
• 6 cups Chicken Broth -- or vegetable chicken flavored broth
• Sriracha Hot Chili Sauce -- I used 2 tablespoons, which made it hoooot
• 1 tablespoon minced Garlic
• 6oz can of Tomato Paste plus filling can with water and adding it to the mixture
• Oxaca cheese (optional for Treif-ers)to sprinkle on top of taco
• Flour or rice tortillas -- totally your call
  One large cucumber, sliced thin
   
• For the cucucumbers to soak in (the more time soaking, the more pickled):
• 2 tablespoons of Rice Vinegar
• 1 tablespoon of Sugar
• Red pepper flakes for spice-- I used about 1/2 teaspoon

In a pan:  on high heat, salt and pepper brisket and sear on both sides: 3-4 minutes a side

Immediately place into the pot mixture and cook covered for 1 hour on medium high

After an hour, reduce the heat to medium (or medium low) -- take out the brisket, let it sit for a few minutes so the juice wont run, and slice.

Add back to pot and cook for atleast 2 hours. At this point, you can cool it, let it sit, put it in the fridge for a day, whatever.

Once you reheat it, you want to take each slice out and shred it (optional: depending on how you are eating it)

After shredding with a fork (the most labor-intensive part of the process) add back to pot on low heat, just to keep it juicy and SERVE!!!

How to Plate: In some tin foil on the side of the road.