Brisket Samosas
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With Eid around the corner I wanted to share a fusion dish we love in our home: Brisket Samosas!
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You want to start with beef brisket or chuck roast that has good marbling.
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Next we want to make our dry rub.
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Salt, paprika, brown sugar, garlic & onion powder, black pepper, cumin, coriander & cayenne.
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Give it all a good mix.
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Now rub it into your dry and clean piece of meat.
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Melt some butter in a cast iron or a large fry pan and add your dry rubbed meat to sear.
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Sear on all sides to form a nice crust to hold all the spices and flavors in while it roasts.
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Transfer into a roasting pan with a wire rack. This helps circulate the air during cook time.
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Ingredients for cooking liquid.
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Soy sauce, hot sauce, instant coffee, apple cider vinegar, lemon juice, water.
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Pour your cooking liquid into your roasting pan.
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Double seal with foil and in it goes at 250’F for 5 hours. Rule of thumb: 1.15 hrs per lb of meat.
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After 5 hrs we have brisket. Let it sit covered for 30 mins before serving or handling.
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And brisket is ready to serve! But of course we are going to take it a step further!
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Take some of your brisket and shred it using 2 forks.
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Now add some of your favorite BBQ Sauce to the shredded brisket.
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Now we’re ready to fill! Use springroll wrappers to wrap the samosas & seal using a flour mixture.
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I have a full tutorial on Samosa Wrapping 101 on the blog.
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Now we’re ready to fry! To check if the oil is hot, insert a wooden spoon into the oil.
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Carefully add the samosas to the hot oil in batches.
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Fry until golden brown. Remove & drain on a paper towel
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And there you have it: Brisket Samosas
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Enjoy with a side of more bbq sauce, pickles and green onions as garnish!
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