Recipe courtesy of KG BBQ
Brisket Rice Bowl
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- Level: Intermediate
- Total: 7 hr 5 min (includes resting time)
- Active: 55 min
- Yield: 4 servings
- Level: Intermediate
- Total: 7 hr 5 min (includes resting time)
- Active: 55 min
- Yield: 4 servings
Ingredients
Rice:
Brisket:
Baladi Salad:
Tahini Sauce:
Candied Nuts:
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Directions
Special equipment:
a smoker- For the rice: Melt the butter in a pot or rice cooker, then add the rice, salt, turmeric, cinnamon sticks and bay leaves and mix well. Add 7 cups water and cover with a lid. Cook for 20 minutes and let rest for 10 minutes.
- For the brisket: Trim the brisket to remove excess fat and thinner pieces and make it more compact to promote even cooking. Slather with the mustard, then season moderately with salt and pepper. Smoke at 275 F for 8 hours, then wrap in foil and then continue cooking until it reaches an internal temperature of 200 degrees F, about 4 hours more. Let rest for 4 hours.
- For the baladi salad: Medium dice the tomatoes, cucumbers and onion; chop the parsley. Mix together the vinegar, oil, salt and cumin in a bowl, then toss with the salad and serve immediately.
- For the tahini sauce: Combine the tahini, vinegar, cumin and salt in a bowl and mix. As the mixture gets seized up, start slowly adding up to 1 cup water and mix again. Repeat until you've added all the water, and the mixture is thoroughly combined.
- For the candied nuts: Melt the butter in a pot, then add the almonds, cashews, pistachios, raisins, sugar and cinnamon. Mix well and cook until it's all combined, 5 to 10 minutes.
- Serve the rice in a bowl, topped with the chopped brisket and salad. Drizzle with the tahini sauce. Sprinkle with the nuts. Garnish with pomegranate seeds.
