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Oriental Beef Brisket From the Outdoors

Larger cuts of meat are great for cooking outdoors on the grill to feed a crowd. For example, a brisket is one of the standard beef entrees on a Texas outdoor buffet menu. It can be given a different flavor by preparing Oriental-Style Beef Brisket.

The key for preparing a tender and juicy brisket outdoors is to cook it over very low coals, about 250 degrees. The Oriental flavor comes from the basting sauce made of green onions, garlic, sesame oil, chili sauce, molasses, curry powder, crushed red pepper and Chinese 5-spice powder.

These ingredients are cooked with reserved meat juices from the brisket for an extra meaty flavor and are basted on the beef during the last half-hour of cooking.

ORIENTAL-STYLE BEEF BRISKET

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1 (6- to 8-pound) boneless beef brisket

1 1/2 cups water

1/4 cup sliced green onions with tops

1 clove garlic, minced

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1 tablespoon sesame oil

1/2 cup chili sauce

1/4 cup light molasses

1 teaspoon curry powder

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1/4 teaspoon crushed red pepper

1/4 teaspoon Chinese 5-spice powder

Trim external fat on brisket to 1/4-inch. Place brisket, fat side down, in 11x9 1/2-inch disposable pan. Add 1 cup water. Cover pan tightly with foil and place in center of grill over very low coals. Cover cooker and cook meat 4 hours, turning brisket every 1 1/2 hours. (Remove fat from pan with baster as it accumulates.) Add 1/2 cup water, as needed, to pan. Remove foil from pan. Remove brisket. Place on grill, fat side down, directly over very low coals. Reserve meat juices.

Meanwhile, saute green onions and garlic in oil in medium saucepan 2 to 3 minutes. Add chili sauce, molasses, curry powder, crushed red pepper and 5-spice powder. Bring to boil, then reduce heat and simmer 10 to 12 minutes. Stir in 1/2 cup reserved meat juices. Brush about half of sauce over brisket. Replace cover and continue cooking 30 minutes. Serve remaining sauce with brisket. Makes 10 to 12 servings.

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Note: To check temperature of coals, cautiously hold the palm of your hand about 4 inches above the coals. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Coals are hot after 2 seconds, medium-hot at 3 seconds, medium at 4 seconds, low at 5 seconds and very low at 6 to 7 seconds.


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