Sriracha + Beef Brisket

  
Sriracha. It’s probably the best South East Asian hot sauce out there that has made a name for itself worldwide. It makes your taste buds tingle with just the right amount of flame, and it adds a punch of complicated flavours into a dish with sweetness and tart. Originally from Thailand, the basic components of Sriracha is basically a good bunch of chilli blended into paste, vinegar, salt and sugar. Its common to see it everywhere back at home, but i didn’t know what an impact Sriracha has made in the food scene until I travelled across the globe to London. You find them everywhere, even in some fish & chips stores!

I’ve been meaning to make a pulled beef brisket for a while now. Instead of doing a classic BBQ or mexican  pulled beef, why not Sriracha? I love spicy, and it reminds me of the garlic chilli we have in Singapore( a similar but whole different class of its own). Why not curb my cravings and homesickness at the same time? Genius.

With this pulled brisket, you can serve it as a slider or just an open face sandwich with ciabatta like what i did. If you’re feeling it, top it up with a sunny side up! The richness from the yolk just made it even more orgasmic.

  

Sriracha Pulled Beef Brisket 

200g-250g beef brisket

1 yellow onion, diced

3 cloves garlic, chopped

2 sage leaves, chopped

2 basil leaves, chopped

1.5 cup beef stock (or any other kind)

2 tbsp tomato paste

2-4 tbsp sriracha hot sauce

(depending on how spicy u can take)

2 tsp sugar

salt & pepper 

chopped cilantro to garnish

  1. Heat pan on high heat. With some olive oil, pan-sear beef brisket on all sides until it has some colour. (This process should only take about 2-4 minutes as we are not cooking through the protein yet.)
  2. Remove the beef brisket and let it cool on the side. with the remaining juice on the pan, cook the onions and garlic until soften and the onions caramelized into a light brown colour.
  3. Add in tomato paste, sriracha, sugar, sage, basil and beef stock into the pan and stir until everything is well incorporated.
  4. Let the sauce simmer on medium heat for about 1 minute. Add in beef brisket and turn heat down to low. Let it simmer for 30-45minutes with a lid on.
  5. Take out the brisket and start shredding the meat into small pieces. At the same time, season the sauce with salt and pepper. Continue to let it simmer on low heat as you shred the beef.
  6. Once you are done with the shredding, add it back into the pan and stir well. Serve warm on toasted bread/burger bun.
Advertisements

One thought on “Sriracha + Beef Brisket

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s