Brisket...Ninja Style!


 
j biesinger

j biesinger

TVWBB Platinum Member
I was looking for an excuse to break out some miso powder that I scored some time ago. This meal was kind of built around that single ingredient.

Local angus beef (grass fed, grain finished) marinaded in sake, soy, and rice wine vinegar.

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Rubbed down with miso powder, togarashi shichimi, and powdered dry ****ake.

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I went with a HH approach, this shot shows it at 1.5 hours and at 165* internal,right before foiling.

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It took about 2 hours in foil to get to tender.

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The finished brisket got touched up with an interesting glaze of: mirin, honey, rice vinegar, golden raisins, ginger, lemon zest and lemon juice.

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Ninja brisket gets paired with ninja slaw (snow peas, carrots, mung bean sprouts, diakon, napa cabbage, ginger, fresh horseradish, rice vinegar,and sesame oil) and some grilled veggies.

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Appetizers included shrimp gyoza (not shown) and kappa (pickled) maki with more fresh horseradish.

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The brisket came out well. I hit tender dead on, but the bark was a bit dry. The miso powder worked out great in the rub, but the mushroom powder was a bit lost. The glaze was awesome, too bad I'm not much of a glaze fan.

The slaw was cool, as I was really digging the fresh horseradish (which I assumed was available because of passover). And the horseradish was really great with the maki too, way better than faux wasabi.
 
J! I thought you’d gone all goofy on us here, Samurai Delicatessen style, but I see you’ve done a masterful fusion brisket. Far out! Sorry you don’t live nearby – I could help out with the leftovers; I’ll even do the dishes…
 
That is one of the coolest meals I've seen posted on this site! I'm speechless.

That plated pic is a thing of beauty.

I'm a recipe follower and wish I could "think up" my own, original meals but it's just not in me. You guys that can do that impress the heck out of me!

Great job, J!!...Great job!
 
thanks guys.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm a recipe follower and wish I could "think up" my own, original meals but it's just not in me. You guys that can do that impress the heck out of me! </div></BLOCKQUOTE>

I recommend this book its like a "chose your own adventure." The marinade, rub and glaze I used were all based on different components listed in his book. He gives some suggestions how the recipes work together but its not hard to figure out what will pair with what.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I recommend this book... </div></BLOCKQUOTE>
Ordered. Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Ordered. Thanks! </div></BLOCKQUOTE>

Welcome to the world of, as Gary put it, fusion bbq. I was having fun, until he brought up that loaded word.
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I know you'll post about your adventures, I'm looking forward to it.
 
Very cool meal J. I've been venturing into the asian world more lately with flavors in my Q as well and it really is fun. There is a little tiny place where we eat and it is a Korean couple that owns it and does all the cooking, and every time we go I try to weasle at least one little nugget of info out of them, either a flavor that I can't identify or a preparation technique. They have been very helpful! I've not had the stones to try my own maki yet though, but it's on the horizon I think.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've not had the stones to try my own maki yet though, but it's on the horizon I think. </div></BLOCKQUOTE>

the technique of rolling is pretty simple, however I have not been happy with the flavors. At home, I tend to stray away from the traditional flavors, because I haven't had much luck getting them right, and end up making different stuff. For example, the kappa maki shown here, was made with cucumbers that I quick pickled with my vacuum marinader attachment for my FS. Other flavors that work well at home are smoked salmon, tempura shrimp, spicy mayo, and grilled unagi (which can be found, frozen at asian marts).

get cooking, and share your korean bbq secrets!
 
FANTABULOUS!!! Jeff, that's an awesome display! Your photo of the sliced brisket and slaw, veggies is 1st Place Grand Prize Great!
W0W!
 
The best sushi I've had comes from a small place called Gran Katachi in Chicago. It is incredible, and very very few sauces of any kind, just fresh veg and very fresh fish/shellfish. The guy that is the sushi master combnies a lot of hot and sweet, like a maki with a julienned jalapeno for heat, but then a small piece of mango for the sweet. Lots of little combinations like that really make theirs stand out. Being in Central IL, the ocean is a LONG way from here, so if I do get into it,i'll be ordering my fish from somewhere.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The best sushi I've had comes from a small place called Gran Katachi in Chicago. It is incredible, and very very few sauces of any kind, just fresh veg and very fresh fish/shellfish. The guy that is the sushi master combnies a lot of hot and sweet, like a maki with a julienned jalapeno for heat, but then a small piece of mango for the sweet. Lots of little combinations like that really make theirs stand out. Being in Central IL, the ocean is a LONG way from here, so if I do get into it,i'll be ordering my fish from somewhere. </div></BLOCKQUOTE>

sounds like a great place. We have, what sounds like a similar place, here in Buffalo, that we love for the fact that he prepares, very simply, some of the best fish I've had anywhere in the US. This place tends to get put down because the owner/sushi chef doesn't serve super, mega, dynamite, explosion roll, but that's fine by us because we prefer sashimi.

Like I said, I don't bother much with raw fish due to the fact that top quality is expensive. none the less, there are other viable options, and if I do splurge for tuna, I'll add spicy mayo or lightly sear it, since it won't exactly be fresh.

I do something similar with cucumbers that are pickled with jalapenos. I toss in some smoked salmon flakes for a really bold taste.
 
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