Caribbean Montosa Brisket with Pak Choi and Rice & Peas
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Pellet grill or smoker, mixer, butcher paper, fireproof dish, cast iron plate or pan
Ingredients
• 3–4 kg beef brisket – remove coarse tendons and fat layers – but some fat can be left on
For the marinade:
• 250ml orange juice
• 1 bunch of spring onions, roughly chopped
• 2 pieces of ginger, about the size of a walnut
• Fresh chili to taste
• 1 tsp black pepper
• 1 tsp allspice
• 3–4 cloves of garlic
• 2 tsp thyme
• 3–4 tbsp light soy sauce
• Juice of 2 limes
• 3–4 tablespoons MONTOSA rum
For Rice & Peas:
• 500 g long grain rice
• approx. 1 litre chicken broth
• 500 ml coconut milk
• 2 cloves of garlic
• 1–1.5 tsp thyme
• 1 tsp allspice, ground
• ½ tsp pepper, ground
• 3–4 tbsp spring onions, cut into rings
• 1.5 tsp salt
For the pak choi:
• Pak Choi (alternatively broccoli)
• Rapeseed oil
• Soy sauce
• Salt
preparation
➊ For the marinade, place all ingredients in a blender and puree finely.
Then let the brisket marinate in the marinade for 3-4 hours. Remove the brisket from the marinade (do not throw away the marinade) and smoke it in a pellet grill or smoker at around 115-125 degrees for 3-4 hours. Brush the brisket with the remaining marinade every now and then to keep it nice and juicy.
➋ After 3-4 hours, place the meat on butcher paper, add a little MONTOSA rum, wrap it tightly in the paper and continue cooking on the grill at around 135-145 degrees until a core temperature of around 90 degrees is reached. Keep the briquette warm in the butcher paper until the rice is fully cooked.
Tip: Small pieces of brisket are not really suitable. The amount here is therefore a lot, but brisket also tastes wonderful warmed up, as a "cold cut" or meat filling for a hearty chili dish.
➌ For rice and peas, put the rice in an ovenproof dish, add all the other ingredients, stir and cook at around 140 degrees for 45-60 minutes. Stir occasionally and add a little more stock if necessary. Finally, add a little more seasoning if necessary.
➍ Halve the pak choi and fry it on both sides in rapeseed oil on a cast iron plate or pan. Then season with salt and a little soy sauce and serve immediately.
Recipe by Jörg Päßler
Jörg Päßler could already look back on a very impressive cooking career when he decided to make it as a professional griller and barbecuer internationally. Now he inspires his guests with the most beautiful smoke signals in the world: barbecue & cigars! The crowning glory is the Montosa gourmet cigar from the heart of the Dominican Republic. Hand-rolled by Arnold André Dominicana. www.arnold-andre.info and www.montosa-cigar.de
