11/10/2014

Barbecue brisket with shiitake glaze and stir-fried mushrooms recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecue brisket with shiitake glaze and stir-fried mushrooms Recipe. Enjoy grilling and learn how to make Barbecue brisket with shiitake glaze and stir-fried mushrooms.

This tender beef brisket is spiked with classic Asian flavours like lemongrass, soy sauce and chilli for an Asian-American version of pulled beef.

Serves 6
Preparation 10min
Cooking 3hr 50min
Skill level Mid

By
Phoebe Wood

Ingredients


10 shiitake mushrooms, 5 soaked in 750 ml boiling water for ½ hr
80 ml (⅓ cup) soy sauce
6 garlic cloves, 4 crushed, 2 sliced
1.2 kg beef brisket
2 tbsp olive oil
1 L beef stock
1 lemongrass stalk, bruised
1 long red chilli
100 g unsalted butter, chopped
600 g mixed Asian mushrooms (such as shiitake, enoki, black fungi)
thinly sliced red bird’s-eye chillies and coriander leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Cooling time 1 hour
Resting time 10 minutes
Soaking time 30 minutes
Marinating time overnight
Drink match Endeavour Reserve Amber Ale, NSW (330 ml, $4)

Place rehydrated shiitake mushrooms and soaking liquid in a large bowl and cool completely. Stir in soy sauce and crushed garlic. Add brisket and turn to coat. Cover with plastic wrap and refrigerate overnight.

Heat oil in a large saucepan or cast-iron pan over medium-high heat. Remove brisket from marinade and pat dry with paper towel, reserving marinade. Add brisket to pan and cook, turning, for 5 minutes or until browned all over. Add reserved marinade, beef stock, lemongrass and chilli. Bring to the boil, then reduce heat to low, cover and cook for 3 hours or until brisket is very tender. Remove from heat and allow brisket to cool completely in cooking liquid.

Place remaining 5 dried shiitake mushrooms in a small food processor or spice grinder and process to a fine powder. Place 500 ml cooking liquid in a small saucepan with the ground shiitake mushrooms and simmer over medium heat for 15 minutes or until liquid has reduced by half. Strain through a fine sieve and return liquid to a clean saucepan over low heat. Add 50 g butter, a little at a time and cook, whisking constantly, for 10 minutes or until smooth and emulsified. Remove from heat.

Remove brisket from cooking liquid and pat dry with paper towel. Heat a chargrill pan or barbecue to medium-high heat. Add brisket and baste liberally with shiitake glaze. Cook, basting and turning, for 10 minutes or until charred and caramelised. Remove from grill and place on a large serving plate. Pour over any remaining glaze, then loosely cover with foil and set aside to rest for 10 minutes.

Melt remaining 50 g butter in a frying pan over high heat. Add sliced garlic and cook for 1 minute or until fragrant, then add mixed mushrooms and cook for 4 minutes or until softened and coloured. Using two forks, shred brisket and serve with stir-fried mushrooms, scattered with sliced chillies and coriander.

Photography Chris Chen

As seen in Feast magazine, February 2014, Issue 28.
 

More Grilled Recipes:

Perfectly Grilled Steak
Barbecue steak with lime and mango salsa
Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe

 
Save and share Barbecue brisket with shiitake glaze and stir-fried mushrooms recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Addthis social buttons

LinkWithin

Related Posts Plugin for WordPress, Blogger...