Reheating time: 10-15 minutes

Full disclosure: we do not have a smoker. I remember the last time that I tried to smoke brisket- it was July, and Rachel and I were celebrating the return of WECO. We had just gotten into Orange Door Kitchen, partnered up with Jen (our landlord at the time, now the third co-founder of WECO and our CEO… funny story!). I bought this crappy 100$ charcoal grill/smoker and a brisket from Joyce Farms- which is where your brisket tonight is from 🙂 I woke up at 6am, lit a huge fire in the belly of the smoker, and slapped that slab of meat on the rack. 12 hours later, with a backyard full of hungry folks, brisket was still at 135F. Not. Even. Close. Luckily I had also made some duck bao buns and a couple sides to keep everyone happy. I ran out of hardwood, ran out of charcoal, and ran out of patience. I pulled the brisket off the smoker, cut it up into big chunks, and threw it in the instant pot with some hoisin sauce, dark soy, shaoxing wine, a shitload of Sichuan peppercorns and some aromatics. 30 minutes later, we had tender, succulent slices of brisket. Needless to say, I was a convert. Braising and pressure cooking is amazing. I’m no BBQ pit master. I suck at that. But we certainly know how to braise some beef. 

Get in there! 

For the brisket + green beans:

Super simple for these two. Broil! On a sheet tray lined with aluminum foil, arrange the slices of brisket into a shingled formation, and spread out the green beans in an even layer. Broil for 2-3 minutes, give the brisket a flio, and stir the beans around a bit, then broil for 3-4 more minutes. Once everything is nice and hot, transfer to serving trays, and plate up the Marinated cucumbers next to the brisket so the juices can intermingle.

For the crispy rice:

This is fun! Lightly coat a nonstick pan with neutral oil (we like organic safflower oil! It’s the best), and get it ripping hot over high heat. Once it’s hot, working in batches, scoop a bit of rice into the pan. Flatten it out so it covers the surface area of the pan, and let it fry till it’s crackling happily. Give the rice a few tosses, and once it’s hot and fragrant, remove it from the pan. Shouldn’t take more than 2-3 minutes for each round of rice. You just want to fry it really fast so that it crisps up a bit, and all the aromatics bloom nicely.

For the green onion + chive pancakes:

We did NOT make these pancakes! We purchased them raw from a company in Revere, through one of our awesome local purveyors- the company, is aptly named The Scallion Pancake Company, INC, and they are the real deal. Crispy, chewy, and packed with green alliums, these are the perfect underside to an open faced beef brisket sandwich. Toast them up in the broiler or toaster oven, and stack them up on your plate!

That’s it! Thanks so much for ordering 🙂

Dinner is served, and solved. #weareweco