Eat and Drink Jonathan Wu's Smoked Brisket with Char Siu Sauce Add some Asian flavors to your seder. Photo Credit: Paul Wagtouicz April 4, 2016 12:51 PM Print Share fbShare Tweet gShare Email Let your old Passover recipes go! Add some Asian flavors to your seder with this Smoked Brisket with Char Siu Sauce from Fung Tu's Executive Chef and partner Jonathan Wu. Smoked Brisket with Char Siu Sauce recommended reading Chef Cliff Crooks' Pickled Beet Salad with Horseradish Serves 4-6 Ingredients: - 3 lbs wagyu brisket - 3 Tbsp. kosher salt - 3 Tbsp. dark brown sugar - 3 Tbsp. ginger powder - 1 Tbsp. garlic powder recommended reading Rosa Mexicano's Tropical Haroset - 2 cups apple wood chips (soaked) Method: 1. Rub salt, sugar, ginger powder, garlic powder evenly over the brisket. Let cure overnight. recommended reading Make Zabar's matzoh balls for Passover 2. Smolder the wood chips in a smoker and smoke the brisket at 200 degrees Fahrenheit for 4-5 hours. 3. Paint with char siu* sauce. Serve with rice and a seasonal greens. Char Siu Sauce: recommended reading Maya Jankelowitz's Honey and Red Wine-Braised Short Ribs - 1/4 cup honey - 1/4 cup maple syrup - 1/3 cup light soy sauce - ½ cup hoisin sauce recommended reading Einat Admony's Roasted Eggplant with Tahini and Herb Salad - 1/8 cup ketchup - 1/8 cup pomegranate juice - 1 Tbsp. Five-spice powder - 2 Tbsp. red, fermented tofu recommended reading Ilan Hall's Lambs Ribs with Crispy Ginger and Crunchy Cranberries Method: 1. Blend everything until smooth. 2. Mince 2 garlic, 2 scallion whites, 1/4" peeled ginger. Sweat in a pan coated in canola oil (until tender). Add to the sauce. Share on Facebook Share on Twitter More on this topic Make Magnolia Bakery’s Matzo Toffee Buttercrunch for PassoverCrisp, crunchy and totally sweet, this is one matzo dessert that you may crave all year round. Ivan Orkin's Soy & Honey Braised Lamb Shanks with Celery & Haroset SaladThese meltingly tender lamb shanks are distinctly Japanese in flavor! Make Bruce Bromberg's 'Really Good Brisket' The owner of Blue Ribbon shares a family recipe for the Jewish holidays. Comments Comments section is temporarily on hold. Here’s why.