Korean BBQ Brisket Lettuce Wraps
by Gregory Gourdet, Chef , Departure Restaurant + Lounge, Portland, Ore.
- 4 medium onions, diced
- 1 head garlic, peeled and chopped
- 2 cups honey
- 1 cup rice vinegar
- 2 cups gochujang*
- 1 cup diced pineapple
- 2 cups soy sauce
- 2 cups sugar
- Vegetable oil
- Salt and pepper
*Gochujang is a Korean pepper paste available in the Asian foods section of some grocery stores, or in Asian markets.
For the BBQ Sauce:
Sweat onions and garlic in vegetable oil with a pinch of salt until translucent. Add all other ingredients and simmer until reduced by half. Remove from heat and let cool. Puree smooth in a blender.
For the Brisket:
- 1 (48-ounce) Certified Piedmontese brisket
- 24 ounces golden lager beer
- Salt and pepper
- 2 tablespoons vegetable oil
Preheat oven to 250°F.
Season brisket liberally with salt and pepper. In a large pan, sear meat in hot oil until caramelized on both sides. Drain excess oil and any blackened bits and cover brisket with a 50/50 BBQ Sauce to lager ratio; reserve extra BBQ sauce. Cover pan tightly with aluminum foil and braise in oven for 4 hours, or until fork tender. Let cool to just warm in pan.
- Butter lettuce leaves
- Steamed white rice
- Pickled garlic
*Kimchee (also spelled kimchi) is a traditional Korean dish of fermented cabbage and other vegetables in a spicy sauce. Prepared kimchee is typically jarred or canned and can be found in the Asian foods section of some grocery stores, or in Asian markets.
Pull warm brisket from sauce. Slice and serve on a platter, or shred into pieces. Drizzle with cooking sauce, serve extra sauce on the side.
Top lettuce cups with a bit of rice, BBQ brisket, kimchee and pickled garlic. Alternatively, ingredients can be served free form.
Pairing: Fort George Lager, Asian-spiced bloody mary, or a glass of Amarone wine.