Smoked Brisket with Char Siu Sauce
Fung Tu, the seasonal American Chinese restaurant on the border of the Lower East Side and Chinatown in New York City, showcases the culinary connection between their neighborhood’s Jewish and Chinese residents that began nearly a century ago with Char Sui Brisket. This entrée is a Jewish grandmother’s go-to meat dish but cooked in the classic Cantonese barbecue/roasting style, served with snow peas and rice. “Char Siu Sauce is savory and sweet, making it a great partner for roasted meats,” says Fung Tu (http://www.fungtu.com/) Executive Chef/Partner Jonathan Wu.
• 3 lbs wagyu brisket
• 3 tbsp kosher salt
• 3 tbsp dark brown sugar
• 3 tbsp ginger powder
• 1 tbsp garlic powder
• 2 cups apple wood chips (soaked)
- Rub salt, sugar, ginger powder, and garlic powder evenly over the brisket. Let cure overnight.
- Smolder the wood chips in a smoker and smoke the brisket at 200° for 4–5 hours.
- Paint with char siu* sauce. Serve with rice and a seasonal greens.
Char Siu Sauce Ingredients
• 1/4 cup honey
• 1/4 cup maple syrup
• 1/3 cup light soy sauce
• ½ cup hoisin sauce
• 1/8 cup ketchup
• 1/8 cup pomegranate juice
• 1 tbsp five-spice powder
• 2 tbsp red, fermented tofu
- Blend everything until smooth.
- Mince 2 garlic, 2 scallion whites, 1/4" peeled ginger. Sweat in a pan coated in canola oil (until tender). Add to the sauce.