Smoky Thai Crying Tiger Seared Brisket with Spicy Nam Jim Jaew Tips, FAQ & printable recipe

Tips for success

For the best results, use fresh lime juice rather than bottled, as the brightness of the fresh citrus is essential for cutting through the richness of the brisket.

If the sauce feels too thick, you can add a tiny splash of water or additional lime juice to reach your desired consistency, though the toasted rice powder will naturally thicken it over time, so adjust just before serving.

If you find the sauce too spicy, you can reduce the amount of dried chili flakes. Conversely, if you prefer more heat, increase the chili flakes or add a finely minced bird's eye chili.

The beauty of this recipe lies in its adaptability, so feel free to adjust the balance of salt, acid, and sugar to suit your personal preferences while keeping the core flavor profile intact.

Variations

• Spicy Pork Crying Tiger: Substitute the brisket with pork shoulder steaks. The pork provides a different fat profile that pairs exceptionally well with the tangy tamarind and toasted rice sauce.
• Herbed Nam Jim Jaew: Add finely chopped fresh cilantro or Thai basil to the dipping sauce for an extra layer of herbal freshness that brightens the overall flavor profile significantly.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days. Store the sauce separately to maintain the texture of the toasted rice.

Reheat

Gently reheat the steak slices in a pan over medium-low heat just until warmed through, or eat them cold as part of a salad.

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. It is best to store the Nam Jim Jaew sauce separately from the meat to prevent the rice powder from becoming overly soggy.

When you are ready to eat, the steak can be enjoyed cold or gently reheated, but be careful not to overcook it, as the brisket will toughen quickly if exposed to high heat again.

You can prepare the Nam Jim Jaew sauce up to 2 hours before you plan to serve it, though it is best to add the toasted rice powder just before serving to maintain its characteristic crunch. The brisket can be marinated for up to 4 hours in the refrigerator, but avoid marinating it for longer than that, as the salt in the fish sauce can begin to alter the texture of the meat.

Serving ideas

Serve the sliced brisket on a large platter, with the Nam Jim Jaew sauce in a small bowl in the center for easy dipping. This dish is traditionally served alongside fresh, crunchy vegetables like cucumber slices or crisp lettuce leaves, which provide a cooling contrast to the savory, spicy steak and the tangy, textured sauce. It is an excellent centerpiece for a communal meal.

For a complete Thai-inspired dining experience, serve this steak with a side of steamed sticky rice or jasmine rice.

The combination of the smoky meat, the punchy sauce, and the subtle sweetness of the rice creates a well-rounded meal that is both satisfying and exciting. Ensure everyone at the table has their own small dipping bowl if preferred, making the meal interactive and fun.

Frequently asked questions

Recipe card

Smoky Thai Crying Tiger Seared Brisket with Spicy Nam Jim Jaew

Prep 15 minCook 10 minRest 5 minTotal 30 minServes 4

Ingredients

• 1.5 lb brisket flat or point steak
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp glutinous rice, toasted and ground
• 2 tbsp tamarind juice
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp dried chili flakes
• 2 tbsp shallots, minced

Instructions

1. Combine the oyster sauce, fish sauce, and palm sugar in a bowl. Rub the mixture thoroughly over the brisket. Place the meat in the refrigerator to marinate for at least 30 minutes. Meanwhile, toast the glutinous rice in a dry pan until golden brown, then grind it into a fine powder using a mortar and pestle.
2. Heat a heavy cast-iron grill pan over high heat until it reaches 500°F. Place the marinated brisket in the hot pan. Sear the steak for 3 minutes per side until a deep, charred crust forms and the meat is cooked to an internal temperature of 145°F (63°C). Remove the steak from the pan and let it rest on a cutting board for at least 3 minutes before slicing.
3. In a small mixing bowl, whisk together the tamarind juice, fish sauce, lime juice, dried chili flakes, minced shallots, and the prepared toasted rice powder. Slice the rested brisket against the grain into thin strips. Arrange the slices on a serving platter and serve immediately with the Nam Jim Jaew dipping sauce on the side.

Contains: fish, soy, gluten, mollusks

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.