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Tangy Lime Chili Brisket
Tangy Lime Chili Brisket
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Ingredients
- 2 tablespoons vegetable oil
- 2 shallots, chopped
- 5 garlic cloves, chopped
- 3 limes, juiced
- 3 large red chilies, halved
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1 tablespoon Morton & Bassett Sesame Orange Ginger
-
1 tablespoon Morton & Bassett Chinese Five-Spice
- 1 ¼ cup unsalted peanuts
- 2 cups of beef stock
- ¼ cup honey
- 4 pound beef brisket
- 1 cup jasmine rice
- 1 cup rice vinegar
- ⅓ cup soy sauce
- Handful of fresh cilantro for garnish
Directions
- Preheat the oven to 300°F.
- Heat the oil in a large pan over medium. Add the shallots and fry for 5 minutes or until they start to color. Stir in the garlic and cook for 1 minute, then add the beef stock and spoon in honey. Keep on medium heat.
- In a bowl, mix rice vinegar, soy sauce, M&B Sesame Orange Ginger, M&B Chinese Five-Spice, and two chilies, chopped.
- In a deep roasting pot, place the brisket then pour over the spice sauce along with the stock mixture from the pan.
- Cover the pot and bake for 2 ½ hours.
- After 2 ½ hours, flip the brisket and baste with the juices. Cover and return to the oven for another 2½ hours.
- While the brisket is tenderizing, steam your jasmine rice.
- Remove the brisket once its reached an internal temperature of 165-170°F and is tender.
- Cut and serve the brisket over steamed jasmine rice with a good scoop of sauce. Top with a squeeze of lime juice, chopped peanuts, extra chilies, & cilantro.