Jan 9, 2011 Asian BBQ Brisket

The Chiefs lost the play-off game.  At least we will eat well.  Joanne, a good friend in NJ sent me a recipe from Wegmans. I didn't have all the ingredients, so I made some variations.





  This is the basic marinade in which the brisket sat in the refrigerator over night and then was roasted in the oven at 275º for 8 hours.  I covered it during the last 30 minutes, then let it sit out of the oven 20 minutes before slicing. It is extremely tasty, moist and tender.

1 cup firmly packed brown sugar
2 cups Wegmans Ketchup
1/3 cup soy sauce
1/4 cup fresh ginger, peeled, finely diced
2 Tbsp Tuong Ot Toi Viet-nam Chili Garlic Sauce (International Foods)
1/2 tsp sesame oil
Juice of 1 lemon, (2-3 Tbsp)

I made the sauce with the following variations: Cut ingredients in half,  ended up with about 15 ounces of sauce. Rice vinegar instead of lemon juice, Asian Hot Pepper Paste + garlic instead of the Viet-Nam sauce and I added zest of one small orange and the juice of one small orange and some seasoned salt. 

Heat on stove to dissolve sugar, cool, add 1/4 can of lager beer- I use Sapporo.  Cut a diamond pattern in fat layer on brisket.  Put brisket in roasting pan, pour marinade over the brisket, cover with plastic and refrigerate overnight. Next day, remove plastic, bring to simmer on stovetop, place in oven preheated to 275º for 7 hours. During the last hour baste a couple times with pan juices. Remove from oven, let rest 20 minutes, slice across the grain and pour a little pan juice over brisket.  Optional : sprinkle with toasted sesame seeds.