Brisket boemboe fusion

Brisket boemboe fusion

If you’re interested in fusion cooking, this is the perfect recipe for you! Fusion cooking is nothing but a fancy word for marrying two international quisines. Things that are on the other end of the spectrum. Put them together to create something special.

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Prep Time 2 hrs 20 mins
Cook Time 5 hrs
Resting time 30 mins
Total Time 7 hrs 50 mins
Course Main Course
Cuisine American, American Barbecue, Indonesian
Servings 4 people
Calories 46 kcal

Ingredients
 

  • 10 pieces chili peppers
  • 9 cloves garlic
  • 1 piece kurkuma thick sliced
  • 1 piece ginger thick sliced
  • 2 stalks lemon grass
  • 1 piece onion
  • 200 ml beef tallow
  • 1 tbsp salt
  • ½ tbsp black pepper
  • 1 tsp koriander
  • 1 tsp cumin

Instructions
 

  • Trim the fat off the cap and render the trimmed fat in a pan for some homemade beef tallow.
  •  Now it’s time to make some rub for the brisket, grab a blender and add the ingredients for the boemboe and blend them altogether to get a nice paste.
  • Spread it all over your brisket. (both sides)
  • Put it in a vacuum bag and let it marinade for at least 2 hours. (if you don’t have a vacuum machine marinade it overnight in the refrigerator)
  • Setup the smoker for 150°C/300°F place a thermometer in the thickest part and let it sit there till it hits a core temperature of 92°C/200°F
  • When it hit’s 92°C/200°F let it rest for 30 minutes and you’re Brisket boemboe fusion is ready.

Video

Nutrition

Calories: 46kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1962mgPotassium: 228mgFiber: 2gSugar: 2gVitamin A: 676IUVitamin C: 5mgCalcium: 37mgIron: 2mg
Keyword Boemboe, Brisket, Smoked, Wagyu
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