As a native Texan, briskets are slowly smoked, sliced and served on a plastic tray with a rich, sweet and smoky barbecue sauce. That's it. We don't know anything else and as far as I'm concerned, no one has ever given brisket the love and attention it deserves. Until now..
After thumbing threw the Nothing Fancy cookbook, seeking dinner inspiration, I stumbled upon an intriguing brisket recipe. She used an unusual mix of flavors - fish sauce, soy sauce, garlic, star anise, bay leaves, honey, and ginger. Since the recipe called for a 4-pound brisket, it seemed as good a reason as any to invite my parents to dinner while Tina & Ahmad were in Mexico.
In Alison's recipe, she recommends serving the brisket with steamed white rice. To me, that would be a great way to eat at home on a weeknight, but since I had my parents coming over, I wanted to liven up the tables a little bit. There's also something special about building your plate with colorful toppings. With that in mind, I prepared a few toppings.. and I'll admit I put all of them on my bowl.
The Toppings-
Sliced Watermelon Radishes
Roasted Broccoli
Fresh Cilantro Leaves
Sliced, Salted Cucumbers
Toasted Panko Bread Crumbs with Sesame Seeds
An Assortment of Hot Sauces, including a Sugar/Vinegar-Pickled Fresno Chili Pepper.
P.S. Thanks mommy and daddy for bringing your bowls for dinner!
At Home
With Mommy, Daddy, and Talal