Brisket takes time to prepare but very little effort: the marinade and the oven do all the work. When ready to serve – whether at home or in a restaurant – give the brisket a quick sear and slice, then let your guests get stuck in.
Brisket is a full-flavoured secondary cut that becomes so tender after slow-cooking. For this recipe, we use bold, spicy flavours that play beautifully with pull-apart meat – they’re layered into the marinade then built up further with condiments and sides.
Lettuce leaf wraps and a table full of ingredients mean people can assemble the dish themselves. It might get a bit messy but there’s no doubt it’s going to be delicious!
1 Westholme brisket
1 brining bag (see notes)
1 cup gochujang (Korean chilli paste)
1 cup sweet chilli sauce
1 cup soy sauce
1 cup brown sugar
1/4 cup sesame oil
3 tbsp ground black pepper
1/4 cup kosher salt
12 Lebanese (Persian) cucumbers
1 cup rice wine vinegar
1 cup water
5 tbsp black vinegar
4 tbsp chilli crisp (see notes)
2 tbsp sesame oil
1 tsp raw (turbinado) sugar
Salt, to taste
2 cups canola oil
Lettuce leaves, such as iceberg, gem or butter
Marinated cucumbers, recipe above
Crispy shallots, recipe above
Herbs, such as coriander (cilantro), mint, Thai basil
Chili crisp, sriracha, black vinegar or other condiments of choice
Whisk all ingredients together.
Place brisket in brining bag with marinade and massage marinade into brisket. Marinate in refrigerator for 24 hours.
1. Preheat oven to 250C / 300F.
2. Lay out two long sheets of foil next to each other. Crimp them together tightly to form one large piece of foil. Place this piece of foil on a sheet pan.
3. Remove brisket from marinade and let excess drip back into the bag.
4. Place brisket on foil and sprinkle half of the salt and pepper on each side.
5. Use two more sheets of foil to make another large piece and place it on top of the brisket. Crimp the top and bottom piece together to form a big pouch for the brisket to cook in.
6. Place in oven and cook for five to seven hours, until internal temperature of largest part of the brisket reads 90C / 200F on a meat thermometer.
7. Remove brisket from oven and let cool to room temperature. At this point, brisket can be chilled, ready for guests. Bring back to room temperature before grilling.
8. When ready to serve, portion brisket into steak-size slabs, char on a hot grill, slice and serve with lettuce and garnishes.
Slice cucumbers into rings and add to a bowl with rice wine vinegar and water. Let sit for 30 minutes.
Strain and add remaining ingredients.
1. Slice shallots into rings as thin as possible, preferably using a mandolin.
2. Heat canola oil in saucepan. Add a sliver of shallot to test oil. When shallot sizzles, the oil is ready.
3. Add shallots to hot oil and stir to break up. Continue to stir and adjust heat until shallots are golden brown.
4. Remove shallots from oil with a slotted spoon onto paper towels to drain.
A brining bag is a heavy duty plastic bag with a seal. Without a brining bag, you can place brisket and marinade in a sealable container to brine.
Chilli crisp is a Chinese condiment, available in Asian grocers.