Asian brisket ?

Ima_good_egg

im pondering making a brisket with Asian flavors. Does anyone have a recipe to share? Thanks

Ima_good_egg

C'mon egg nation!

blind99

Asian beef - I think of marinades with soy, ginger, garlic and such. Brisket - I think of dry rubs. 

Maybe a marinade overnight then dry it and give it a rub of salt, pepper, brown sugar and red pepper flakes? I might also add some MSG or something to boost the umami. 

Looking forward to whatever you do so keep us posted!

Ima_good_egg

My thoughts were running close to your idea of the marinade then rub. I'll post what I come up with. Just trying something different before the turkey takes over next week.

fishlessman

never made it with brisket, but why not...crying tiger



dry roast the vegatables, then into a blender, the skinney peppers in the middle are dried thai but fresh would work, i change it around from time to time with other ingrediants like pakkaks curry as shown in the bottom recipe, if you add that curry, cook it first when dry roasting

steak marinade is 2 tbls dark soy, 1 tbl fish sauce, 1/2 teasp sugar, good with tri tip or ribey steak



6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

Acn

I haven't smoked an Asian brisket, but I have thin sliced flats, marinated in gochujong, canola, rice vinegar, grated ginger, and grated garlic and then grilled directly over high heat.

fishlessman

found this one on the web, would be interesting braised in the egg, lots of flavors


http://www.koreanbapsang.com/2015/02/slow-cooker-beef-bulgogi-2.html

Ima_good_egg

All sorts of great ideas! I love this forum. I'll see what Costco has to offer and take it from there.

blind99

@acn awesome! That picture reminds me that I think I stole your idea for a cook this past summer. I did a chuck roast, with a Korean marinade, then pulled it and served in lettuce wraps with a gochujong aioli


maybe a gochujong rub on the brisket?

Ima_good_egg

I have some. Maybe make a paste with it and slather it on for an overnight in the fridge? I made a batch of kimchee last week, which is leading me down this path. I'd also add ginger, garlic, green onions, a bit of soy, maybe some fish sauce.

The Cen-Tex Smoker

fishlessman said:

never made it with brisket, but why not...crying tiger



dry roast the vegatables, then into a blender, the skinney peppers in the middle are dried thai but fresh would work, i change it around from time to time with other ingrediants like pakkaks curry as shown in the bottom recipe, if you add that curry, cook it first when dry roasting

steak marinade is 2 tbls dark soy, 1 tbl fish sauce, 1/2 teasp sugar, good with tri tip or ribey steak



6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

you gotta add the toasted rice powder next time you make this. It's the secret ingredient. Just toast some white rice in a pan until it lightly browns then grind it up and add to the sauce. 

fishlessman

The Cen-Tex Smoker said:

fishlessman said:

never made it with brisket, but why not...crying tiger



dry roast the vegatables, then into a blender, the skinney peppers in the middle are dried thai but fresh would work, i change it around from time to time with other ingrediants like pakkaks curry as shown in the bottom recipe, if you add that curry, cook it first when dry roasting

steak marinade is 2 tbls dark soy, 1 tbl fish sauce, 1/2 teasp sugar, good with tri tip or ribey steak



6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

you gotta add the toasted rice powder next time you make this. It's the secret ingredient. Just toast some white rice in a pan until it lightly browns then grind it up and add to the sauce. 

will do, next time i make a batch im making enough to can, its good on everything, really like it on eggs in the morning

The Cen-Tex Smoker

fishlessman said:

The Cen-Tex Smoker said:

fishlessman said:

never made it with brisket, but why not...crying tiger



dry roast the vegatables, then into a blender, the skinney peppers in the middle are dried thai but fresh would work, i change it around from time to time with other ingrediants like pakkaks curry as shown in the bottom recipe, if you add that curry, cook it first when dry roasting

steak marinade is 2 tbls dark soy, 1 tbl fish sauce, 1/2 teasp sugar, good with tri tip or ribey steak



6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

you gotta add the toasted rice powder next time you make this. It's the secret ingredient. Just toast some white rice in a pan until it lightly browns then grind it up and add to the sauce. 

will do, next time i make a batch im making enough to can, its good on everything, really like it on eggs in the morning

love that stuff. We use a little sumac in there too but the rice powder is the secret