Spicy Brisket Pulutan
A zesty and fiery Filipino appetizer made from tender, repurposed baked brisket. This vibrant dish, known as 'pulutan', combines savory beef with the bright acidity of lime, the sharp bite of garlic and onions, and the kick of fresh jalapeños, making it an irresistible snack or a delicious accompaniment to steamed rice.
Ingredients
- 250 g cooked baked brisket shredded or diced
- 2 tbsp freshly squeezed lime juice from 1-2 limes
- 1 tbsp soy sauce
- 1 tbsp white or cane vinegar
- 3 cloves garlic minced
- 0.5 medium red onion thinly sliced
- 2 stalks green onions chopped for garnish
- 1 medium jalapeño thinly sliced (seeds removed for less heat)
- 1 tsp cooking oil for sautéing
- to taste salt
- to taste black pepper
Instructions
- In a medium bowl, combine the shredded or diced cooked brisket with lime juice, soy sauce, and vinegar. Mix well and let it marinate for 5-10 minutes to absorb the flavors.
- Heat cooking oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Add the thinly sliced red onion to the pan and cook until slightly softened, about 1-2 minutes.
- Add the marinated brisket mixture to the pan. Sauté for 3-5 minutes, stirring occasionally, allowing the flavors to meld and the brisket to heat through.
- Stir in the thinly sliced jalapeño. Cook for another minute to gently warm the pepper.
- Taste and adjust seasoning with salt and black pepper if needed, adding more lime juice if you prefer a tangier flavor.
- Transfer the Spicy Brisket Pulutan to a serving plate. Garnish generously with chopped green onions.
- Serve immediately as a pulutan (appetizer/snack) or with a side of hot steamed rice for a more complete meal.
Notes
For extra heat, add more jalapeño or a dash of chili flakes. If you don't have leftover brisket, any cooked beef can be used. Adjust lime and seasoning to taste. Serve immediately for best flavor.