These tasty Korean influenced tacos have the brisket cooked in a Dutch oven. They include being served with a homemade quick pickle of carrots and radishes.
In a large bowl mix water, sugar, salt, and vinegar until dissolved.
Cut the carrots and daikon radish into thin matchstick pieces.
Place the prepared carrot and radish into a 1/2 gallon jar then cover with the pickling liquid. Chill until needed.
Taco Sauce
Add to a 12-inch Dutch oven the Hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, shallots, garlic, ginger, Chinese five spice, and brown sugar. Stir until mixed.
Bring the taco sauce to a low boil then reduce the heat and simmer for 15 minutes. Reserve 1/4 cup for serving.
Brisket
Trim the brisket to remove excess fat and cut if needed to fit into the 12-inch Dutch oven.
Add the water and brisket fat side up into the Dutch oven with the taco sauce in it. Simmer at about 300 degrees F (150 degrees C) turning occasionally for 5-6 hours or until fork tender.
Once the brisket is cooked use two forks to pull the meat into smaller pieces and return it to the sauce. Stir to coat the meat in the sauce.
To Serve
Serve the shredded Korean brisket on small tortillas topped with the Asian quick pickled vegetables, cilantro, and sliced jalapenos, then top with siracha or siracha aioli.