"Hot sauce must be hot. If you don't like it hot, use less."
David Tran, creator of Sriracha Hot Sauce
I love beef brisket. When cooked properly, it's incredibly moist and tender. And while hardcore brisket fans will tell you that brisket must be slow cooked for hours and hours in a smoker, I'm here to tell you that you can get a perfectly cooked brisket in just 4 hours...in your oven! All you need is a good roasting pan with a cover.
I also love Sriracha sauce...the perfect amount of heat to spice up any food you put it on. And Sriracha takes beef brisket to a whole new level when you use it as a braising sauce...and then again as a crowning condiment for your sandwich.
1, 4-pound beef brisket, trimmed
8 buns, toasted
For the Rub
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon ground cumin
For the Braising Liquid
1 large onion, peeled and thinly sliced
8 garlic cloves, crushed
1/2 cup rice wine vinegar
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
2/3 cup Sriracha sauce, plus more for serving
- Preheat oven to 350º.
- Combine rub ingredients. Season brisket on both sides with the rub.
- Place brisket in the bottom of a roasting pan. Roast uncovered for 1 hour.
- While brisket is roasting, combine braising liquid ingredients in a medium bowl. Stir to mix thoroughly.
- When brisket has finished roasting for the hour, remove roasting pan from oven. Remove brisket from pan. Pour braising liquid into roasting pan and return brisket to pan. Cover pan tightly with foil and then seal with roasting pan lid. Lower oven temperature to 300º.
- Return pan to oven and cook for 3 more hours.
- When done cooking, slice brisket thinly, put slices onto buns and add more Sriracha on top of beef. Serve.
Wine Pairing: A big, fruity Zinfandel
|Grogs & Goldie, 1956|
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