There is a distinct, primal satisfaction in the craft of the long game. This June, we feature a dish that embodies that intersection of grit and refinement: Smoked Brisket with Scratch-Made Thai Green Curry and Kimchi Queso with Wagyu Sirloin.
The recipes come from a man who understands peak performance. As a Texas native and co-owner of ECHO Physical Therapy and Athletics in Boerne, Craig Akin spent years optimizing the human body before realizing the most vital work happens in the kitchen. Driven by a desire to reclaim his health and prepare for the arrival of his first daughter this fall, he’s trading processed shortcuts for whole, grass-fed, organic ingredients. "As I have progressed as a cook, it’s turned more into a love language and art than a task," Akin says. "A successful dish tastes even better when you have failed at it multiple times!"
This meal serves as a testament to the importance of returning to our roots. By pairing the deep smoke of Texas beef with the vibrant, seasonal zing of a garden-fresh green curry and the rich taste of kimchi and queso, he proves that eating for health does not mean sacrificing bold flavor. They are fresh and clean, and they represent a peak of culinary craftsmanship.
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Brisket
1 grass fed & finished brisket
¼ cup raw honey
¼ cup salt
2 tablespoons black pepper
2 tablespoons white pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon ground coriander
Directions
- Build your smoker's temp to 190° F. Trim the fat from the brisket and reserve. Mix dry seasonings together, then rub honey over the brisket and apply the seasoning mix evenly.
- Place the brisket on your smoker with the fat side up.
- While brisket is smoking, cube the fat into 1-1.5” pieces. Place them in a stock pot or saucepan and cover with ¼ inch of water. Bring water to a simmer, stirring occasionally until the fat dissolves and the liquid becomes golden (1-2 ½ hours). Then strain the liquid through a fine-mesh strainer into a container.
- Once the brisket’s internal temperature hits 160°, remove from the smoker.
- Spread rendered fat over the fat side of the brisket, and then wrap it in butcher paper.
- Place the brisket back on the smoker for another 2-4 hours
- Raise smoker temp to 250°, and cook until the brisket’s internal temp hits 203°.
- Remove the brisket and wrap it (still in the butcher paper) in plastic wrap. Let it rest for at least 2 hours.
Curry
8 stems cilantro
1 cup of Thai basil leaves
3 cloves garlic, minced
2 Thai chilies, deseeded and diced
¼ poblano pepper, diced
1 tablespoon shallot, diced
1 tablespoon lemongrass stems, sliced
1 tablespoon fresh ginger, minced
1 tablespoon coriander seeds
1 tablespoon cumin
1 teaspoon white pepper
1 teaspoon salt
Zest from 1 lime
Juice from 1 small lime
Water (as needed)
½ yellow onion, sliced
½ red bell pepper
1 tablespoon coconut oil
1 tablespoon grass-fed beef tallow
1 can organic unsweetened Thai coconut milk
Crushed peanuts
Thai Basil leaves
Lime
Directions
- Place all ingredients in the first section into a food processor and purée until smooth, adding water as needed to reach the desired consistency.
- In a wok or saucepan, melt the coconut oil over medium to medium-high heat. Cook the bell pepper and onion, stirring until aromatic. Reduce the heat to medium.
- Melt tallow and add curry paste, ensuring the paste does not burn.
- Pour in the can of coconut milk and stir the ingredients together.
- Reduce the heat, and let simmer for 30 minutes to 1 hour.
- Ladle curry into a bowl, and serve with the brisket and rice. Garnish with peanuts, basil leaves, and lime.
Kimchi Queso with Wagyu Sirloin
Ingredients
¼ cup yellow onion, diced
¼ cup red bell pepper, diced
½ cup kimchi, diced
1 tablespoon butter
1 tablespoon white rice flour
½ cup whole milk
2 ounces cream cheese (¼ block)
½ cup shredded cheddar cheese
Wagyu sirloin
Salt to taste
Cilantro
Cotija cheese
Instructions
- Melt butter in a stockpot or saucepan over medium heat.
- Sauté the yellow onion and red bell pepper. Season with salt, and stir until aromatic.
- Add half of the Kimchi and stir.
- Sprinkle rice flour into the mixture and stir to coat the ingredients. Then add milk slowly to create a roux.
- Allow roux to simmer, stirring occasionally, until it thickens slightly.
- Add cream cheese and stir until it melts. Then add the cheddar cheese and stir until melted.
- Garnish with cooked sirloin, cilantro, cotija, and additional kimchi, and serve with chips.