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Week of 9/11/23

[Leftover] Brisket and Kimchi Cucumber Boats
with sesame broccoli

Active: 35 Total: 35
Original GF Paleo Vegetarian
[Leftover] Brisket and Kimchi Cucumber Boats

Barbecue meets banchan in these flavorful stuffed cucumber boats. We think the combination of warm, tender brisket, tangy kimchi, and crisp, marinated cucumbers is out of this world!
Smarts: Look for smaller, tender-skinned cucumbers here, or consider partially peeling them if the skin is tough.

Dependency
Slow Cooker (or not) Dry Rubbed Brisket
Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Beef, non-ground
Cuisines
Asian - Fusion
Save recipe
30

Ingredients

Metric
Servings:
4
[Leftover] Brisket and Kimchi Cucumber Boats:
  • Cucumbers - 4 small (sub 2 large cucumbers)
  • Garlic - 2 cloves , chopped
  • Vinegar, rice - 1/3 cup
  • Oil, toasted sesame - 2 Tbsp
  • Honey - 2 tsp
  • Bragg's / coconut aminos - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Kimchi - 1 cup , drained and chopped
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Dry Rubbed Brisket (leftover from Monday) - ~2 cups , sliced or shredded
Sesame Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Hot sauce, any type - 2 tsp (use more or less, depending on your spice preference)
  • Sesame seeds - 2 tsp

Prep

  1. Cucumbers - (If prepping right before cooking, get oven heating first.) Slice cucumbers in half lengthwise. Use a spoon to scoop out seeds, leaving a 1/2" / 1.3 cm thick shell. (Can be done up to 5 days ahead)

  2. Marinate cucumbers - Chop garlic. Pierce cut sides of cucumbers all over with a fork. Whisk together vinegar (portion for cucumbers), sesame oil (portion for cucumbers), honey, aminos (portion for cucumbers), garlic, and red pepper flakes (if using). Add cucumber halves and marinate for 20 minutes or up to 1 day. (Can be done 1 day ahead) 

  3. Broccoli - Prep as directed. (Can be done up to 5 days ahead)

  4. Kimchi - Place in a strainer. Use the back of a spoon to press out as much liquid as possible, then roughly chop. (Can be done up to 5 days ahead)

  5. Make kimchi mayo - Place chopped kimchi and mayonnaise in a small bowl and stir to combine. (Can be done up to 5 days ahead)

  6. Brisket - Slice or shred brisket.

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Make

  1. Heat oven to 425 F / 218 C degrees and lightly brush a sheet pan with cooking oil.

  2. In a large mixing bowl, whisk together aminos (portion for broccoli), sesame oil (portion for broccoli), vinegar (portion for broccoli), and hot sauce. Add broccoli and toss until evenly coated with sauce.

  3. Spread broccoli out on the sheet pan and roast, shaking the pan halfway through, until tender and beginning to brown in spots, 20 to 25 minutes. Toss with sesame seeds.

  4. While broccoli roasts, heat the brisket, covered, in the microwave until warmed through.

  5. Remove cucumbers from marinade (discard marinade). Fill cucumber halves with warm brisket and top each with kimchi mayo.

  6. Serve cucumber boats with sesame broccoli on the side. Enjoy!

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