One of the best things I ate when I was in Austin last year was the BBQ Tsukemen at Kemuri Tatsu-Ya. The place had an amazing vibe as a Japanese tavern with Texas flair, and all the dishes were little mash-ups of the two styles. My kind of place! The ramen was a pretty traditional broth with great smoked brisket in the bowl.
When making this at home I didn’t want to go through the effort of making a 15 hour traditional broth, nor did I think I could recreate a perfect Texas smoked brisket, so I took my own path for a shortcut version of both that really satisfied my craving for the original without taking a few days to make. I also trashed it up a little by adding bbq sauce to the broth and putting some BBQ sides like corn and slaw in the soup.
I made this brisket for another recipe that will be coming in a few weeks but for now lets just call it “leftover brisket”
Everything is ready to go into the soup.
Noodles first, then broth that has BBQ sauce mixed right in.
Then all the toppings! So good.
I loved this bowl of happiness. Didn’t take long for me to devour it.
It tasted like if you had a backyard BBQ and then dumped everything into a bowl with noodles and broth. And that was just how I wanted it!
BBQ Brisket Ramen
- 2 cups chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon BBQ sauce
- 1 tablespoon cider vinegar
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- leftover brisket
- ramen noodles
- thin sliced cabbage
- sliced jalapeno
- chopped parsley
- more BBQ sauce
- I used leftover brisket for this but you could also just cook a brisket in some spices and bbq sauce for several hours until tender. Or smoke one if you have the ability to do that. I also used a "cheater" ramen broth of chicken stock and some other Asian sauces, but you could also make a broth or use a packet if you wanted to!
- Mix the stock with the soy sauce, bbq sauce, vinegar, sriracha, and sesame oil and bring to a boil.
- Cook the noodles and strain. Add to the bowl. Add in the broth.
- Top with all the garnishes and serve.