Skip takeout and make your own Asian-inspired meal at home — complete with flavorful smoked brisket and a savory kimchi broth.
.Ingredients:
Asian-spiced smoked brisket
3.5 – 4 lb Chairman’s Reserve® Beef brisket
2 oz spicy Chinese mustard
½ cup soy sauce
2 tablespoons five spice
6 tablespoons sugar
soba in smoky kimchi broth
8 oz. soba
3 tablespoons ginger
3 tablespoons garlic
¼ cup scallions, white part
2 tablespoons olive oil
6 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons red pepper flakes
2 cups beef stock
2 oz purple daikon, sliced thinly
½ cup kimchi, sliced
½ cup scallions, green part
1 teaspoon sesame seeds
Shito leaves (optional garnish)
Red chilies (optional garnish)
Watermelon radish (optional garnish)
Directions:
Asian-spiced smoked brisket
- At least two hours before you smoke your brisket season it with the mustard, soy sauce, five spice and sugar. It is best to do this the day before.
- Preheat your smoker to 250°F.
- When the pit is up to temperature, place your brisket in the smoker fat side up and let smoke for 4 hours.
- Now it is time to wrap the brisket in breathable butcher’s paper. Arrange for the brisket to be double wrapped and remember to place the brisket fat side up when you put it back in the smoker. Smoke the brisket for an additional 4 hours.
- After smoking, the brisket must rest for at least 2 hours before it can be sliced. Briskets are happier the longer they have to rest, so you may smoke your brisket a day in advance of serving, just let it rest in the butcher’s paper for at least two hours, then store it overnight in the refrigerator. Bring it back up to temperature in an oven still in its protective butcher’s paper.
- At time of serving, slice off some slices and serve with the soba and broth.
soba in smoky kimchi broth
- Mince the garlic and ginger and slice the whites of the scallions. Sweat the aromatics in an oven friendly pan over low heat for approximately 10 to 15 minutes until they are quite tender.
- Add the soy, mirin, rice wine vinegar, brown sugar, red pepper flakes and beef stock. Simmer this stock for around 7 minutes till the flavors begin to come together. Add the sliced purple daikon.
- Transfer the broth from the stove to the smoker and let it attain a smoky flavor for at least 20 minutes, if you have an hour, let it smoke an hour, but not longer.
- Return the soba to the still hot and smoky broth and coat evenly.
- Arrange four portions of soba in shallow bowls and top them with the slices of brisket. Pour the broth evenly over the pastas and garnish with kimchi, scallions and sesame seeds and other optional garnish, if desired. Serve immediately.
