brisket hamantaschen

by ann

Happy

To all those celebrating, happy Purim! I was recently told the story which is about Haman (bad guy) vs. Mordecai (good guy). To sum up: man dislikes Jews, Jews fight back and win, let’s celebrate! Supposedly hamantaschen are an imitation of Haman’s ears? Or his hat? My big question is why are we eating something reminiscent of the bad guy? Shouldn’t there be a celebratory treat commemorating Mordecai? Or really Esther who convinced the king to save the Jews? If someone knows the answer, let me know. ANYWAY, ears and hat analogy aside, hamantaschen are adorable three-pointed pastries.

I love a sweet treat but this recipe for a savory hamantaschen inspired me. Let’s take that tri-cornered cookie south and fill it with a mouthwatering, saucy brisket. And, baby, this brisket was dolled up so it’s got some heat on it. You have been warned. It’s not cartoon forest-fire-on-your-head hot but it’s got a slow building kick.

Now the brisket recipe is all about the slow burn. Turn it on in the morning and it’ll be ready when you get home from work. The dough isn’t a crumbly cookie but a soft bread. Think calzone. Bonus: it has a quick turnaround so you could make this within an hour or less if you wanted!

brisket hamantaschen

  • 1 pound brisket
  • 1 18-ounce bottle BBQ sauce (I used TJ’s Bold & Smoky Kansas City Barbecue Sauce)
  • 8 serrano chili peppers, finely chopped
  • 2 tablespoons liquid smoke
  • 1 0.25 ounce package (or 2 1/4 teaspoon) of active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water
  • 2 1/2 cup bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 eggs, beaten

Place brisket in slow cooker on low heat. Add bbq sauce, chili peppers and liquid smoke. Cook 6-8 hours or until meat is tender. Once done, shred using a knife and fork. Let cool.

Combine yeast, sugar and water in a large mixing bowl. Let sit for ten minutes.
Add flour, olive oil and salt. Mix well. Cover and let sit for five minutes.
Lightly flour a clean countertop. Roll out dough until 1/4 inch thick.
Cut into circles using a biscuit/cookie cutter.

If you’re like me and MacGyvering it, you can use a Tecate beer can and a glass with a defined edge for a rolling pin and cutter. I keep it class, ya’ll.

Remove brisket from the slow cooker. Drain and roughly chop.

Lightly brush the beaten egg on the inside of the dough. Place a tablespoon of brisket in the center. Pinch the dough at three corners of the dough, making sure the pinches are equal distances from each other. Pinch tightly!

Place a teaspoon of sauce in the center of the dough pocket you’ve created. Lightly wash the outside with the beaten egg, especially the seams.

Bake at 350 degrees for 12-15 minutes.

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