Shredded Brisket Tacos, Pickled Red Onions and Cilantro Lime Rice

Ingredients

• 1 large red onion (thinly sliced)
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1.5 tsp kosher salt
• 1 tsp black peppercorns
• 2 pcs garlic cloves (peeled and lightly smashed)

Instructions

1. 1

   Prepare the Onions: Using a sharp knife or a mandoline for best results, slice the red onion into thin, uniform rings (about 1/8-inch thick). Tightly pack the sliced onions into a clean 16-ounce (pint-sized) glass jar. This step should take about 5 minutes.

2. 2

   Create the Pickling Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Add the black peppercorns and smashed garlic cloves. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved. This process takes about 3-5 minutes.

3. 3

   Combine and Pickle: Carefully pour the hot brine over the sliced onions in the jar, ensuring they are completely submerged. Use a spoon to gently press the onions down into the liquid. Tap the jar on the counter a few times to release any trapped air bubbles. This should take about 2 minutes.

4. 4

   Cool and Refrigerate: Let the jar sit at room temperature for 20-30 minutes to cool down. Once cooled, screw the lid on tightly and transfer the jar to the refrigerator. The onions are ready to eat in as little as 30 minutes, but their flavor and vibrant pink color will intensify after a few hours or overnight.

Ingredients

• 1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
• 3 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 pcs bay leaf (optional, for a subtle aromatic flavor)
• 0.5 cup cilantro (freshly chopped, packed)
• 3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
• 1 tsp lime zest (from 1 lime)

Instructions

1. 1

   Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.

2. 2

   Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.

3. 3

   Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.

4. 4

   Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.

5. 5

   Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.

6. 6

   Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.