Asian Barbecue Beef Brisket Recipes

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

ASIAN BEEF SKEWERS

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

ASIAN BARBECUE BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
• Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

THAI-STYLE BRISKET

Steps:

• In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. , Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture. , Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.

ASIAN BARBECUE BEEF BRISKET

Steps:

• Preheat oven to 350 degrees. (Or else use slow cooker.) Cut brisket in half. Season each half with salt, pepper and flour; pat off excess. Heat oil in braising pan on medium-high, until oil faintly smokes; add one half of brisket. Turn over when brisket half changes color one-quarter of way up and seared side has turned paper-bag brown, about 8 minutes. Remove from pan; transfer to clean platter. Repeat this step with second half of brisket. Remove excess drippings. Add beef broth; stirring to loosen browned bits on bottom of pan. Cook to reduce liquid by one-half, about 5 minutes. Stir in BBQ sauce. Return brisket halves to pan. Bring sauce to 180-degree simmer; check using thermometer. Cover; place in oven; cook 2-3 hours, until fork-tender. Transfer brisket halves to platter. Skim fat from sauce surface. Cook sauce 3 minutes or until slightly thickened.

ASIAN BEEF BRISKET (CROCK POT)

Steps:

• In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket.
• In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat.
• Spread sauce evenly over the meat.
• Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours.
• Remove meat from cooker to a cutting board and cut across the grain into slices.
• Serve cooking liquid over the meat and potatoes.

CUTS-LIKE-BUTTER BBQ BRISKET

Steps:

• Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°)., Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.