Spicy Filipino Brisket Recipes

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

BRAISED BEEF

Steps:

• Heat oil in a pot over medium heat. Then saute garlic and onion until slightly tender. Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total.
• Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 minutes or until the meat is fork tender. You may need to add some water if beef is not yet tender at this point.
• Stir in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick.
• Serve on top of steamy rice bowls and garnish with some chopped spring onions.

SPICY BEEF BRISKET

Steps:

• Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.

SPICY FILIPINO BRISKET

Steps:

• Stud brisket with garlic slices. Rub all over with lots salt and pepper. Heat large skillet with oil, and on high heat brown both sides (the darker the better!) Place the carrots over the brisket and then pour sauce over it all. Cover with foil (if you don't have foil you can use a cookie sheet as a cover), and bake 3 to 3 1/2 hours or until it's tender and pulls apart with a fork. Check sauce to see if it needs to be seasoned with extra salt and pepper after baking. Cut with a knife and serve on plate, then pour the sauce (carrots and all) on top. I like to serve it with either buttered noodles or mashed potatoes.

SWEET AND SPICY BARBECUED BRISKET

Steps:

• Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
• Bake, covered, at 300 degrees F for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.

SWEET-AND-SPICY BRISKET

Steps:

• Season brisket generously with salt and pepper; place in a slow cooker. Scatter carrots, onion, figs, apricots, and thyme evenly over and around brisket. Stir harissa into broth; pour mixture over brisket. Cover and cook on high until brisket is tender, 4 1/2 to 5 hours.
• Remove thyme. Transfer brisket to a cutting board and let rest 15 minutes, then slice thinly against grain. Arrange slices on a platter, spoon vegetables and fruits evenly around them, and drizzle with some of pan juices. Serve with bread and remaining juices on the side.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.