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how to tone down a way-too-spicy brisket?

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how to tone down a way-too-spicy brisket?

gailforcewinds | Dec 20, 2011 08:05 AM

I made my first hanukkah brisket and it turned out more like a hanukkah shitsket. But I haven't given up all hope that a hanukkah miracle can occur in my tiny kitchen. Here is the issue: i used this recipe (http://www.miamiherald.com/2011/12/15...) which calls for chili sauce. It did not say "sweet chili sauce" or specify a particular brand so I just bought regular chili sauce which is really spicy (think sriracha). Anyway the bitterness of the coffee and porter paired with the way-too-spiciness of the chili sauce makes me think I should have used a sweet chili sauce. At this point I am wondering if I can make a different sauce to serve over the brisket since using the original sauce would make an already too hot brisket even hotter. But whatever sauce I use needs to work with the flavors in the original sauce since that was absorbed into the meat. Thoughts?

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