ASIAN BRISKET - EAST MEETS WEST

Asian Brisket

Oh my gosh guys....you are in for a real treat!

My guy and I were at a fabulous dinner party a week ago, where table conversation quickly turned to brisket - and the various methods for making it. Our host had made brisket the day before for 28, and then reheated it the day of the party.  It was TO DIE FOR!

I'm typically racing to get my brisket onto the table as soon as it comes out of the oven, so this was a totally new technique for me, and one that I wanted to try as soon as possible.

Asian Brisket

I decided on an East meets West recipe by Ellie Krieger, that she describes as one that her European grandmother would have made if she had access to an Asian pantry.  With a deep tomato essence and piles of sweet caramelized onions, but layered with flavors from a Chinese five-spice rub, and a distinctively Asian soy, ginger & garlic sauce, this was the perfect dish!

I prepared the meat the day before I planned on serving, and then simply reheated the meat and sauce shortly before it was time for dinner.  Boy, this was a real time saver - but the real reward was that this was the most tender, flavorful and delicious brisket I think that I have ever served!  This would absolutely be perfect to make before a party, when you absolutely have to have a fabulous entree, yet have plenty of time to get all of your meal on the table and still have time to enjoy the company of your guests.

Don't be worried about the spices - we had toddlers up thru grandpas that gobbled this up!

Asian Brisket

Gather and prep as much of this as you can before you start - and please don't be scared by the number of ingredients - this is perfection when it all comes together.

Rub the seasoned rub all over the brisket and let it sit while you are putting the sauce together.  You can easily slice the onions while the meat is searing.  Before you know it you'll be putting this in the oven, and for the next three hours you will have the most delicious smells wafting throughout your home.  This can be made up to four days before you plan on serving - if you can wait that long!

I served this with mashed potatoes, roasted carrots, and a nice Asian salad. Hope that your tummies will love this as much as we did!  When people talk about having a few "go-to" recipes that are easy, delicious and make a GREAT impression, this one is a keeper!

Asian Brisket