Name: Asian Braised Beef Brisket
Prep time: 30 min
Cook time: 6 h
Total time: PT-484489H33M35S
Cuisine: Asian
Ingredients: 6-7 lbs Beef Flap Brisket; 2 tbsp brown sugar; ¼ cup fish sauce; 2 tbsp neutral oil; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 teaspoon chinese five spice powder; 1 teaspoon minced ginger; 8 garlic cloves, smashed; 2” knob of ginger, sliced; 1 onion, diced; Neutral oil; 6 tbsp ketchup (+ more to taste); 2 star anise; 2” long cinnamon stick; 1 stalk Lemongrass; 4 cups of chicken broth or water; 2 large carrots, chopped into 1-1.5in chunks; 1 daikon, chopped into 1-1.5in chunks (optional); 1 bunch of scallions; ½ cup of picked cilantro leaves

Description

This asian braised beef brisket is a well-loved, elegant, yet affordable dish I love to serve to a crowd – it’s incredibly tender, flavorful, and a perfect main dish to serve during the holiday season.

Ingredients

Units Scale

For the Brisket:

For the Brisket Marinade

6–7 lbs Beef Flap Brisket
2 tbsp brown sugar
1/4 cup fish sauce
2 tbsp neutral oil
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon chinese five spice powder
1 teaspoon minced ginger

For the Braise

8 garlic cloves, smashed
2” knob of ginger, sliced
1 onion, diced
Neutral oil
6 tbsp ketchup (+ more to taste)
2 star anise
2” long cinnamon stick
1 stalk Lemongrass
4 cups of chicken broth or water

For the Braised carrots and daikon

2 large carrots, chopped into 1–1.5in chunks
1 daikon, chopped into 1-1.5in chunks (optional)

For Garnish:

1 bunch of scallions
1/2 cup of picked cilantro leaves

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Instructions

Preheat the oven to 300F.
Make the brisket marinade. Combine all the marinade ingredients together.
Season the brisket with kosher salt – make sure to get all the sides and edges.
Add the seasoned brisket to the marinade and let sit while you work on the next step.
Prep the onion. You can also chop the carrots and daikon, or wait until the next day to do so.
Heat a heavy bottomed pan on high heat. Add 1 tablespoon of neutral oil and brown the fat side of the brisket, about 3-4 minutes. Remove the brisket from the pan, or move it vertically on one side of the pan.
Add the diced onion to the pan along with a pinch of salt. Let this cook for 5-6 minutes on medium high heat, then add the smashed garlic and let this cook for another minute. Add the brisket back into the pot, fat side up. Also add in the ketchup, sugar, and broth. Cover with aluminum foil or a lid and transfer into the oven. Cook for 4.5-5 hours. I recommend doing this the night before the dinner party because after the 5 hours, flip the brisket and turn off the oven. Let it cool and rest in the oven overnight, or for at least 4 hours.
When you’re ready to finish the dish, remove the brisket from the pan. Slice into 1” thick slices against the grain and lay onto an oven proof serving plate. Wrap and set aside until ready to reheat for serving.
Bring the braising liquid back to a boil and add in the daikon and carrots. Simmer the carrots and daikon until tender, about 20-25 minutes. Reserve about 2 cups of the liquid for the beef, and plate the remaining vegetables in a bowl.
Reheat in the oven at 350F for 15 minutes, or until hot. Pour the reserved braising liquid over the brisket. Top with sliced scallions and cilantro, and serve.

Equipment

Global Vegetable Knife

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Notes

Make sure to cook the brisket in the braising liquid with the fat side up.
I like to start the brisket in the late afternoon, then let it sit in the oven overnight to come to room temp and soak in the braising liquid.

Prep Time: 30 minutes
Cook Time: 6 hours
Category: Easy gourmet
Method: Oven, stove-top
Cuisine: Asian