AgileMJOLNIR
Well-Known Member
Brisket braised in homemade hot pepper sauce with onion, garlic and charred whole peppers. Served alongside Curried Carrot mash with Brown butter sauce, toasted Fennel, Nigella seeds and crispy Ginger. Topped with pickled peppers.
The curried mash will be the only one in metric, you’ll need to convert the other recipes if needed
Hot Sauce
INGREDIENTS
Makes about 1½ cups (Scale down for this recipe unless you want extra like me)
20 red Fresno chiles, seeds removed
8 red habanero chiles, seeds removed
1 small garlic clove, finely grated
2 tablespoons kosher salt, plus more for seasoning
1 cup white distilled vinegar
METHOD
Brisket
INGREDIENTS
6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
¾ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 tablespoons red chili hot sauce (recipe above)
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled
Method
Curried Mash
INGREDIENTS
1-2 red chillies, cut into thin rings at an angle (and deseeded, if you prefer less heat)
1½ tbsp white-wine vinegar
½ tsp caster sugar
Salt
About 8 carrots, peeled, cut in half lengthways and roughly chopped into 2cm pieces (800g net weight)
2 tbsp olive oil
1 tsp curry powder
¼ tsp ground cinnamon
30g unsalted butter
(or 2 tbsp extra olive oil)
2cm piece fresh ginger, peeled and cut into very thin matchsticks
½ tsp NIGELLA SEEDS
½ tsp fennel seeds
½ tsp cumin seeds
½ tbsp lime juice
1 spring onion, trimmed and finely sliced on an angle
5g mint leaves, finely shredded
METHOD
The curried mash will be the only one in metric, you’ll need to convert the other recipes if needed
Hot Sauce
INGREDIENTS
Makes about 1½ cups (Scale down for this recipe unless you want extra like me)
20 red Fresno chiles, seeds removed
8 red habanero chiles, seeds removed
1 small garlic clove, finely grated
2 tablespoons kosher salt, plus more for seasoning
1 cup white distilled vinegar
METHOD
- Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
- Purée chile mixture and vinegar in a blender until smooth. Season with salt.
Brisket
INGREDIENTS
6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
¾ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 tablespoons red chili hot sauce (recipe above)
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled
Method
- Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)
- Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
- Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.
- Take pot off the heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.
- Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
- Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
Curried Mash
INGREDIENTS
1-2 red chillies, cut into thin rings at an angle (and deseeded, if you prefer less heat)
1½ tbsp white-wine vinegar
½ tsp caster sugar
Salt
About 8 carrots, peeled, cut in half lengthways and roughly chopped into 2cm pieces (800g net weight)
2 tbsp olive oil
1 tsp curry powder
¼ tsp ground cinnamon
30g unsalted butter
(or 2 tbsp extra olive oil)
2cm piece fresh ginger, peeled and cut into very thin matchsticks
½ tsp NIGELLA SEEDS
½ tsp fennel seeds
½ tsp cumin seeds
½ tbsp lime juice
1 spring onion, trimmed and finely sliced on an angle
5g mint leaves, finely shredded
METHOD
- Put the chillies, vinegar and sugar in a small bowl with a quarter-teaspoon of salt, massage together and leave to pickle for at least 30 minutes, and ideally overnight.
- Put the carrots in a steamer (or colander that fits inside a large pot with a lid), put on a high heat, cover and steam for 25 minutes, until you can cut through them easily. Tip the carrots into a food processor with the oil, curry powder, cinnamon and a teaspoon of salt, and blitz to a semi-smooth mash (it should have some texture).
- While the carrots are steaming, put the butter, ginger, all the spice seeds and a generous pinch of salt in a small saucepan on a medium heat. Cook gently for three to five minutes, stirring occasionally, until the butter begins to foam and turn light brown and the seeds become fragrant, then take off the heat.
- Spoon the mash on to a large plate, and make dimples all over the surface with the back of a spoon. Drizzle over the butter with the ginger and seeds, then sprinkle over the lime juice. Drain the pickled chillies, scatter over the top, and finish with the spring onions and mint. Serve warm.
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