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Sriracha Brisket with Pecorino Potatoes

Story Created: Dec 8, 2010 at 12:07 PM CDT

Story Updated: Jan 12, 2011 at 4:14 PM CDT

By Scott Koeneman / Fight theFatFoodie.com

There are few things I love more than a good slow-smoked beef brisket. For a "major" birthday a few years ago, Nancy told me she just wanted to hold a big party and invite all our friends to come. Her wish is my command (I am a well-trained husband :-)) and we had a party. We put together a huge spread, including 32 pounds of brisket that I rubbed with spices and smoked on our grills. I served it with spicy Texas and sweet Kansas City sauces. We had burgers, brats, and other assorted grill food, but the brisket was the bell of the ball. Four 8-pound briskets smoked for hours over apple-wood fires. The flavor was incredible.

Winter in central Illinois is not a particularly good time for firing up a grill, but it doesn't mean you can't have a spicy brisket. I made this version, based on a Weight Watchers recipe, for a healthy cooking demonstration I did at a Weight Watchers open house. The major change I made was using Sriracha Sauce instead of a traditional chili sauce. It gave this brisket a nice sharp kick for only 328 calories, 11 grams of fat and 2 of fiber.

I served it with sliced potatoes that I coated with Pecorino and broccoli, but it is tender enough to break up and make wonderful sandwichs, maybe topped with a nice vinegar slaw.

Let's eat!

Sriracha Brisket
Makes 6 servings
Ingredients:
2 tablespoons chili powder
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1-1/2 pound beef brisket
1 tablespoon olive oil
2 large onions, sliced thin
1 cup ketchup
1/2 cup  Sriracha Sauce
1/4 cup molasses
2 tablespoons strong coffee

Directions:
Trim brisket of fat. Mix chili powder, salt, pepper and garlic powder and rub it into the brisket, working it down into the grain.

Heat oil in a skillet over medium-high heat. Sear all sides of the brisket, 4-5 minutes a side. Remove and set aside.

In the same skillet, add onions and saute until golden, 6 to 8 minutes. Add ketchup, Sriracha, molasses and coffee. Spread half the mixture across the bottom of a slow-cooker. Place the brisket on top and cover with the remaining onion mixture. Cook on low 7 to 9 hours.

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