Asian BBQ Beef Brisket
Creamy Asparagus Soup
June 30, 2014
BellaVitano Cauliflower Soup
July 6, 2014
Spicy pepper sauce, BBQ seasonings, and ginger flavor this tasty brisket. Don’t forget to serve this with some Creamy Coleslaw to cool down your palette when the heat builds up. You can easily adjust the spiciness to this dish by altering the amount of Sriracha with the sweet chili sauce, just keep it to 1 cup combined. When I first made this I used one cup of Sriracha and it felt like I was in a Man VS. Food episode. It was brutal. If you have leftovers use them to make the Kansas City Special sandwich. I tried to make the recipe smaller but it can be difficult to find a half pound brisket at the supermarket. They are often vacuum sealed and priced already. You will have to go to a butcher to get a smaller size. I made the recipe easy to cut in half just just use one or two jalapenos instead of three...everything else cut in half.
Spicy pepper sauce, BBQ seasonings, and ginger flavor this tasty brisket.
Preheat oven to 350 F
Season beef brisket with the BBQ rub, pressing seasoning into meat. Set aside.
In a large roasting pan toss together garlic, onion, and jalapeno peppers. Lay Brisket on top of onion mixture.
In a bowl, whisk together the chili sauce, BBQ sauce and ginger ale. Pour over brisket, making sure brisket is covered. (Make up more sauce if necessary.) Add the bay leaves. Cover tightly with lid or foil and cook for 2 to 2 1/2 hours or until the meat is tender when pierced with a fork. Let cool slightly.
Preheat grill to medium-high.
Transfer brisket to a plate. Discard bay leaves. Transfer onion mixture to a saucepan and bring to a boil. Using an emulsion blender, purée the sauce. Adjust seasoning with salt and pepper.
Grill brisket for 5 to 10 minutes per side or until tender, basting liberally with sauce.
Thinly slice the brisket and serve with extra sauce and Creamy Coleslaw, if desired.
Ingredients
Directions
Preheat oven to 350 F
Season beef brisket with the BBQ rub, pressing seasoning into meat. Set aside.
In a large roasting pan toss together garlic, onion, and jalapeno peppers. Lay Brisket on top of onion mixture.
In a bowl, whisk together the chili sauce, BBQ sauce and ginger ale. Pour over brisket, making sure brisket is covered. (Make up more sauce if necessary.) Add the bay leaves. Cover tightly with lid or foil and cook for 2 to 2 1/2 hours or until the meat is tender when pierced with a fork. Let cool slightly.
Preheat grill to medium-high.
Transfer brisket to a plate. Discard bay leaves. Transfer onion mixture to a saucepan and bring to a boil. Using an emulsion blender, purée the sauce. Adjust seasoning with salt and pepper.
Grill brisket for 5 to 10 minutes per side or until tender, basting liberally with sauce.
Thinly slice the brisket and serve with extra sauce and Creamy Coleslaw, if desired.