Tag Archives: Faux Fusion

Yuzu crusted beef brisket

A few days ago, I was craving beef brisket, so I visited a local restaurant with a variety of “southern” dishes on the menu. I was looking forward to something BBQ-ish, and I was hoping this would hit the spot. Instead, it motivated me to visit the butcher for a 5lb brisket and set to work on making a superior product.

I am often underwhelmed by restaurants. There are very few that have a great blend of creativity, simplicity and value, so my feelings aren’t new when I had this dish. What disappointed me was the complete lack of flavor. The texture was excellent, but I suspect they purchased the meat, cooked, from their food service provider and tried to ‘marinate’ it in their own spices before serving. What the chef (or cook) didn’t take into account is that meat cannot be coerced into a new flavor profile after it has been cooked. You have 1 shot to do it right, and they blew it for me.

Because we import Yuzu products we tend to get a lot of Yuzu related ingredients to test before selling. For this recipe I used dried Yuzu peel I have kept in my freezer.

Recipe: Yuzu-Crusted Beef Brisket

Ingredients:
5lbs beef brisket
1 T dried Yuzu peel (pulverized)
2 T salt
1 t pepper
1 t cumin
1 t garlic powder

Process:
This brisket will be cooked in a 2 stage process; first the smoker, then the slow cooker. I use charcoal and black cherry wood in the smoker because I find it adds great flavor without overpowering the meat.

I combined the dry ingredients into a rub to coat the brisket and let it rest overnight (6 hours, minimum). The pieces of Yuzu will begin to rehydrate and stick to the brisket.

Yuzu beef brisket

Beef brisket & Yuzu peel dry rub, awaiting the smoker

After 1 hour in the smoker, the meat immediately goes into the slow cooker for 18 hours on low/simmer to cook in its own juices.

Smoked Yuzu peel beef brisket

Out of the smoker, into the slow cooker

It’s easiest to separate the meat from the remaining fat while the brisket is still fairly hot. Burned finger tips are likely, so be cautious, but the effort is well worth it.

I wasn’t at all disappointed by this encounter with beef brisket.

Shredded Yuzu Brisket

Shredded beef brisket. Totally worth burned finger tips.

Citrus Cranberry Sauce Recipe

Cranberry evokes memories of Thanksgiving and holiday meals, but this little berry offers a burst of fresh fruit flavor well into the winter when we in Washington tend to forget there are types of produce other than apples, potatoes and citrus (courtesy of the Southern US).

I’ll admit that cranberry was always Juice or Sauce (cylindrical, with the rings from the can), but when I discovered how quick and simple it was to make my own with this cranberry sauce recipe, I never looked back.

Yuzu citron

Yuzu citron

My newest twist on the ever-evolving Cranberry Clementine Sauce resulted from a recent visit to Kochi, Japan, and our introduction to Yuzu Citrus. Yuzu is a citrus variety that’s both a mix of other citrus, yet like nothing else you’ve tasted, mixing the brightness of Meyer Lemon, the richness of blood orange and the mild tartness of grapefruit.

The complexity of Yuzu turns this simple dish into a real treat – the aroma is almost spicy and the citrus brightens without taking over. Clementines and pecans add additional texture, but are optional if you prefer a smoother sauce to a chunkier relish.

Yuzu Cranberry Sauce

Yuzu Cranberry Sauce

Citrus Cranberry Sauce

12 oz. fresh cranberries, rinsed
¾ C water
1 T Yuzu juice (100% juice)
1 T dried Yuzu peel, soaked in water, finely chopped
1 t dried Japanese ginger, soaked in water, finely chopped
1 C honey
Pinch Salt
3-4 clementines, peeled & cut into 3-4 pieces per segment
¾ C pecan halves, roughly chopped

In 3-quart saucepan with lid, bring cranberries, water, Yuzu peel, and ginger to a low boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

Variations:
Sweetener – instead of 1 C honey, substitute 1 C sugar or 1/2 C sugar & 1/2 C honey
Yuzu – Satsuma or clementine juice, zest