I dedicate this post to my friend Robert, at work, also known as Number 2, whose love of Sriracha and meat knows no bounds. Thanks for always fixing the things I break.
If you don’t get that reference, this is probably not the blog for you. Because I primarily talk about 3 things, The Boy, food, and the nerdy things I’m into.
However, if you do get that reference, welcome, and prepare for the best brisket recipe you’ll ever try.
Side note: this recipe is not for the faint of heart. Or mouth. But, it is probably my favorite brisket recipe because SRIRACHA.
This recipe comes about from The Oatmeal’s post. You know how sometimes you’re really into something, but you don’t act like you’re really into it, because, I mean, who loves hot sauce that much. But, then you end up in one of those crazy hot sauce stores, or you see something online and realize there’s a cult of people just like you, who seemingly love hot sauce way too much and you feel like your life is finally coming the fuck together? That’s basically the story of this recipe.
Cooking with Sriracha = best. food. ever.
Included in this recipe is a Sriracha BBQ sauce. It’s made from the juices of the brisket and peppers and that makes it amazing. However, if all you want is the BBQ sauce, I’ll explain how to make that so it tastes kinda as good, but not really because there’s no dead cow involved.
The key to making brisket, regardless of recipe, is to cook it nice and slow, simmering in some kind of liquid. In this case, delicious sriracha. I mean, there’s other stuff in there too, but let’s not get carried away about what’s important. The easiest way to achieve this, is in a crock pot, as the recipe states. However, if you don’t have one, you can cook it in a covered pan in the oven at 225 for 8 hours, or 275 for 6.
1. Pat the meat dry and let it come to room temperature.
This is a practice you should take with all your meats, prior to cooking them. It will get the juices flowing before you add the heat and will give you a better tasting, and more tender meal. Turn the meat on a platter so the fattier of the two sides is down. You may want to trim some of that fatty layer off if the butcher didn’t do it for you. Season the non, or rather less, fatty side generously with salt, pepper, garlic powder, and Montreal Steak Spice (I live by McCormick’s). The spices will settle into the meat as it comes to room temperature.
2. Garlicify that mother.
This is a garlic lover’s trade secret. You’re going to put the garlic IN the meat. First, flip it over, so the spices are down and the fat is up. Then take a sharp and pointy knife and cut some slashes perpendicular to the grain of the meat. (Don’t make them too big, you’re just putting some sliced garlic in there. Then, hold the slits open and jam that garlic in the meat.
3. Time for the crock pot.
Put the brisket fatty garlic side up, then combine the broth ingredients (beef stock, Worcestershire sauce, minced garlic, sliced shallot, and soy sauce). Pour that mixture over the beef, but don’t let it submerge it. You want it about 2/3rds of the way up the meat. This is the braising liquid. Discard the leftovers, or heat it up for an au jus for people afraid of the glory of sriracha.
4. Make the paste of dreams.
Combine the sriracha, Thai garlic chili paste, minced garlic, diced shallot, soy sauce, sesame oil, oyster sauce, sugar and teriyaki sauce in a bowl and mix until it becomes a firey wonder.
5. Glaze the meat!
Pour the paste over the meat (some will slide into the broth, and that’s ok). You just want to make sure the entire brisket is covered. I was going to put a picture in of that stage, but it looks almost identical to the above picture. Reserve any leftovers to add to the BBQ sauce. Though, I rarely allow leftovers of this.
6. Cook it!
You’ll cook it on high for 4-6 hours, or on low for 8-10. Depends on your cooker. It will be done when you can pull it apart with your fork. Scrape the remaining paste from the meat into the broth and stir it, this can be served as is for au jus, or used to make a BBQ sauce. Once the meat has cooled for 10-20 minutes, take a knife and cut off the top layer of fat. Shred it with a fork.
6. While the meat is resting, make the sauce.
The BBQ sauce is going to be made in a separate pan on medium low. Combine a small can of tomato paste (2-3 tablespoons ish), 2 cups of the drippings (the stuff you mixed – paste and broth), 3 tbs. white vinegar, 2 cloves minced garlic, 3 tbs. Worcestershire sauce, 1/4 cup sugar, 3 tbsp teriyaki sauce, and 3 more tablespoons of sriracha. Let that heat until bubbly, then add to a blender or food processor and blend until smooth. You can serve this warm, or keep it in a container in the fridge. I’ve no idea how long this officially lasts, but we found it good a few months later.
7. Revel in the glory of meat!
This is by far my favorite part.
Recipe and PDF follow:
Brisket @least 2lbs, but it can go up to 8lbs without adjusting the recipe
1 tbsp. salt
3 tsp. granulated garlic
1 tbsp. Monterey Steak Spice (I use McCormik’s)
2 cloves garlic, sliced
For the Broth:
½ cup low sodium beef stock
3 tbsp. Worcestershire sauce
3 cloves of fresh garlic, chopped
½ shallot, thinly sliced
3 tbsp. soy sauce
For the Paste:
½ cup sriracha
2 tbsp. garlic chili paste
2 cloves minced garlic
½ shallot, diced
2 tbsp. soy sauce
1 ½ tsp. sesame oil
1 tsp. oyster sauce
2 tbsp. sugar
3 tbsp. teriyaki sauce
For the BBQ Sauce:
1 small can tomato paste
2 cups drippings from cooked brisket
3 tbs. white vinegar
2 cloves minced garlic
3 tbsp. Worcestershire sauce
¼ cup sugar
3 tbsp. teriyaki sauce (Kinkoman’s)
3 tbsp. sriracha
- Pat the brisket dry and coat the non—fatty (or less fatty) side with salt, granulated garlic, and Monterey Steak Spice and let the meat rest to room temperature.
- Once the brisket has warmed, flip it over, and using a knife, cut 5-6 slits perpendicular to the grain of the meat. Insert the slices of garlic.
- In a bowl, combine all the ingredients for the broth, and stir to combine.
- Place the brisket, fatty side up, in the crock pot and pour the broth over it. *It should NOT cover the brisket over the top. It should fill ½ – ¾ of the way to the top of the brisket. Discard any remaining broth.
- Combine all ingredients for the paste in a separate bowl. Cover the brisket in the paste and reserve the remaining for the BBQ sauce.
- Cook on high for 6 hours or low for 8-12.
- Once cooked (you can tell because it will fall apart with a fork), use a spatula to remove the paste from the beef and add to a pot.
- On medium high heat, combine all ingredients for the BBQ sauce and cook for 10-15 minutes or until thick.
- Server over the brisket and try not to faint with joy.