Brisket Smoke Show

South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots

Chef Andrew Ho of Curry Boys BBQ | San Antonio, TX

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Adapted by StarChefs | october 2023

INGREDIENTS

Brisket:
Chef Andrew Samia of South BBQ
¼ cup kosher salt
¼ cup ground black pepper
1 Demkota Ranch Beef brisket, trimmed
3 tablespoons yellow mustard

Green Curry:
4 ounces canola oil
3 ounces minced lemongrass
2 ounces minced garlic
3 ounces green curry paste
4 ounces white sugar
2 ounces fish sauce
3 ounces chicken bouillon
1 quart coconut milk

To Assemble and Serve:
Yield: 1 serving
Cooked jasmine rice
1 cup boiled baby carrots
1 cup quartered boiled baby red potatoes
½ cup crispy fried shallots
¼ cup chopped cilantro
Sliced pickles

METHOD

For the Brisket:
Prepare and heat a smoker to 250°F with Texas post oak wood. In a small bowl, combine salt and pepper. Set aside. On a work surface, coat brisket with mustard. Liberally season with salt and pepper mixture. Smoke brisket 14 hours, spritzing the brisket occasionally with water to knock off ash and cool down edges. Keep warm.

For the Green Curry:
In a saucepan over low heat, warm oil. Add lemongrass and garlic. Sweat 2 to 3 minutes, or until fragrant. Stir in curry paste. Increase heat to medium and cook until aromatic. While stirring, gradually add sugar and continue cooking 2 to 3 minutes, or until a deep green color is achieved. Add fish sauce and chicken bouillon. Bring mixture to a simmer and cook 2 minutes. Increase heat to high and stir in coconut milk and 1 quart water. Bring to a simmer, then remove from heat.

To Assemble and Serve:
In a serving bowl, add jasmine rice, carrots, potatoes, and 2 slices Brisket. Ladle 8 ounces Green Curry over top. Garnish with fried shallots, cilantro, and pickles.

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