Monday, July 8, 2013

Smoky Brisket...Hoisin Style.

If you're a fan of this food blog, you know many of my recipes come from simple experimentation. Well Saturday I was craving a fresh made burger for dinner, but while in the local market I noticed that beef brisket was on sale. Fresh brisket, a lovely red color to the meat, just a 1/4 inch fat cap on top; so I picked up a two pounder. Once home though, I had to figure out what I wanted to do with it.  Too small for the smoker; too pretty to cut up for use in a recipe; what to do was a good question.

The answer came while I was gathering up ingredients to make my burger for dinner.   I saw the bottle of Hoisin sauce (yes, I keep a bottle on hand) on the refrigerator door shelf.  Hmmm, a smoky sauce with a multitude of flavors on a pretty cut of brisket; and the brain kicked in with an idea.  Haven't had good fried rice in awhile either, so I knew that would be my side dish; now I just had to wait till the next day.

I spent Sunday going through tons of photos for my travel blog, "The Southwest Through Wide Brown Eyes", and knew full well it would work me up to an "I want meat!!!" appetite.  During one of my stretching breaks from the computer, the numbers on the clock let me know it was time to prep the brisket.  Oh, you might ask, once you read the recipe, why the vinegar massage?  Brisket is a tougher cut of meat than say, eye round or top round; the vinegar will help to tenderize.  Two hours later though, time to put on the oven and get this cooking show on the road.  The final result was a tender, smoky, so full of flavor brisket; and the fried rice was all that much better by adding a little Hoisin sauce to it during its cooking process.  Got the photos I needed for my travel blog posts this week; got one heck of an intense dinner in the deal; overall good day!

Hoisin Beef (Brisket)


2 lb beef brisket, trimmed of fat
3 Tbsp rice wine vinegar (or white vinegar)
½ tsp ground ginger
1 tsp white pepper
1 tsp salt
1 cup Hoisin sauce
1 Tbsp minced garlic
2 Tbsp diced red onion


Two hours before roasting the brisket; rub the vinegar over all sides of the meat, wrap in plastic wrap and refrigerate. 


Preheat oven to 325F; line roasting pan with aluminum foil.  Score top and bottom of meat with diagonal cuts, creating one inch diamond marks.  Mix together the ginger, white pepper and salt; rub on both sides of meat.  Place meat in pan and roast for 15 minutes. 

Mix together sauce, garlic and onion; turn meat over in pan, baste top and sides of meat with sauce mixture making sure to get sauce into score marks.  Return to oven for 30 minutes; turn over meat, baste and roast for another 30 minutes for medium-rare.  For medium; repeat turn and baste process, roast for 30 minutes more.  For medium-well; repeat turn and baste process, roast for 30 minutes more.


Remove meat to cutting board; rest for 5 minutes before slicing; spoon sauce from roasting pan over meat.  Serve with fried rice; when making rice, add one teaspoon of Hoisin sauce for every three servings to boost the flavor.

Makes 6 servings.
Mary Cokenour