Bite with Belkys: Coconut Curry Brisket

The Chef: Sean Brasel
The Restaurant: The Meat Market
The Dish: Coconut Curry Brisket

Ingredients for Brisket and vegetable topping:

4 lbs. of fatty brisket
1 tsp. of crushed peppercorn
1 jalapeno pepper, chopped with seeds
1 stalk of lemon grass, smashed
1 Tbs. of chili flakes
5 cloves of garlic, minced
2 shallots, chopped
2 Tbs. of fresh ginger, chopped
zest of 1 lime
1 tsp. of fish sauce
2 Tbs. of brown sugar
1 Tbs. of kosher salt
1 can of coconut milk
2 Tbs. of extra virgin olive oil
1/2 cup of red onion, diced
1 cup of shiitake mushrooms, chopped
1 cup of sweet potatoes, cubed and blanched
1/4 cup of rum (dark or light)
coconut curry sauce (find the recipe below)

Method of Preparation:

-Begin by making a marinade. In a blender, grind crushed peppercorn and then add jalapeno pepper (with seeds), lemon grass, chili flakes, garlic, shallots, ginger, lime zest, fish sauce, brown sugar, kosher salt, coconut milk and blend it all together.

-Now, season the fatty brisket with kosher salt and coat it with the marinade. Chef Sean says your local butcher or a specialty meat company can get the top, fatty part of the brisket for you.

-Then, use Saran wrap to seal the meat and let it cure in the fridge for three days.

-Next, at the restaurant, they cook the brisket in a smoker. If you don't have a smoker, chef Sean says to cure the meat for four days instead, and then roast it in a 180 degree oven for 18 to 20 hours, until the meat can be cut with a spoon.

-Once the brisket is cooked, remove the fat and cut it into chunks. If you have any left over meat, chef Sean says to freeze it, and it will hold for a couple months.

-Moving on the the topping: In a hot pot add a little extra virgin olive oil and sauté red onions with shiitake mushrooms and sweet potatoes.

-Then, you can flambé with a shot of rum or simply add a teaspoon of sugar.

-Add the brisket to the vegetable topping mixture and pour a coconut curry sauce over the top.

-Next, toss in diced mango, and let it simmer for a few minutes.

Ingredients for Coconut Curry Sauce:

4 cups. of chicken stock
1/2 Tbs. of ginger, grated micro fine
1/4 cup of mango
1/4 cup of pineapple
1/2 stalk of smashed lemongrass
1 can of coconut milk
2 tsp. of hot red curry paste
2 Tbs. of yellow curry powder

Method of Preparation:

-In a deep pot, slowly simmer chicken stock with ginger, mango, pineapple and lemongrass.

-Then strain the mixture and place it back on the stove top. Add coconut milk, red curry paste and yellow curry powder. Let this boil until a thick yellow curry sauce is created.

To Plate the Dish:

Serve the brisket and finish it off with the vegetable topping. You can garnish this dish with a sprinkle of chopped scallions.

Serving Suggestion: Mojito

Serves: 6

FOR MORE INFORMATION:

Meat Market
915 Lincoln Rd.
Miami, FL 33139
305-532-0066
www.meatmarketmiami.com