Recipes
What is a recipe without the technique to execute it?
Radish w/ Kimchi butter
Kimchi butter is a delicious fusion of the rich creaminess of butter and the bold, tangy flavor of kimchi. Here’s a simple recipe to make it:
Ingredients:
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1/2 cup (1 stick) unsalted butter, softened
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1/4 cup finely chopped kimchi (drained to remove excess liquid)
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1 tbsp kimchi juice (optional, for extra flavor)
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1 tsp sesame oil (optional for added depth)
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1/2 tsp garlic powder (optional)
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1/4 tsp black pepper
Instructions:
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Prepare the kimchi:
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Finely chop the kimchi into small pieces to ensure it blends well with the butter. You can also pulse it briefly in a food processor if you prefer a finer texture.
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Mix the butter and kimchi:
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In a mixing bowl, combine the softened butter with the chopped kimchi. Use a fork or a spatula to blend them together until evenly incorporated.
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Add the extras (optional):
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Stir in sesame oil, garlic powder, and black pepper. If you want to add more tang, you can also mix in some kimchi juice (but don't add too much liquid, or the butter will become too soft).
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Taste and adjust:
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Taste the butter and adjust the seasoning to your liking. You can add more kimchi for a stronger flavor or more sesame oil for extra richness.
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Chill (optional):
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For a firmer texture, refrigerate the kimchi butter for about 30 minutes before using. It can be stored in an airtight container in the fridge for up to a week.
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Serving Suggestions:
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Spread on toast, grilled cheese, or cornbread.
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Use as a topping for grilled meats or roasted vegetables.
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Stir into pasta or rice dishes for a burst of umami and flavor.
Enjoy your homemade kimchi butter!
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Smoked Brisket
Ingredients:
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Whole brisket (preferably 10-12 lbs)
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Kosher salt
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Coarse black pepper
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Butcher paper
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Beef tallow (optional but recommended for moisture)
Instructions:
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Prepare the Brisket:
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Lightly trim the brisket, removing any silverskin. Make sure to remove all of the hard fat, but leave a thin layer of fat to ensure moisture during the cooking process.
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Generously season the brisket with kosher salt and coarse black pepper, ensuring even coverage on all sides.
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Smoke the Brisket:
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Preheat your smoker to just under 250°F (120°C).
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Place the brisket in the smoker and cook until the internal temperature reaches 180°F (82°C). This may take several hours, depending on the size of the brisket and your smoker’s consistency.
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Wrap the Brisket:
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Once the brisket hits 180°F, remove it from the smoker. Lay the brisket on butcher paper, then generously apply beef tallow on the meat. The tallow will help add fat and moisture, ensuring a tender result.
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Wrap the brisket tightly in the butcher paper and return it to the smoker.
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Continue smoking until the internal temperature reaches 202°F (94°C). This may take several more hours.
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Rest the Brisket:
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Once the brisket reaches 202°F, remove it from the smoker and wrap it in cling film.
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Rest the wrapped brisket in a cooler for 3-4 hours. If you don’t have a cooler, you can place it on a sheet tray and let it rest in the oven (turned off) for the same amount of time.
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Slice and Serve:
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After the resting period, slice the brisket against the grain into 1/4-inch thick slices.
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Serve and enjoy!
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This method ensures a flavorful, juicy, and tender brisket with a perfect balance of smoke, fat, and moisture. Enjoy!