Korean BBQ Braised Brisket

Ingredients:

• 1 beef Brisket Flat Half (5 to-6 pounds)
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
  
• 2 cups water
• 1 large piece (12-inches) Kombu, rinsed and drained
• 1 large daikon radish, cut into 2-inch pieces
• 1 bunch baby carrots, peeled
• 1/4 pound fingerling potatoes
• 6 to 8 cremini mushrooms
• Sliced red finger chiles, scallions and sesame seeds (optional)

Marinade:

• 2 cups light soy sauce
• 1 cup sugar
• 1/2 cup Mirin
• 1/2 cup sake (Japanese rice wine)
• 1/4 cup sesame oil
• 1/2 onion
• 1/2 Asian pear
  
• 2 garlic cloves
  
• 2 tablespoons tomato paste

Cooking:

1. Preheat oven to 325°F. Season beef Brisket Flat with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Brown brisket evenly; remove and place on wire rack.
2. In same pan, place radish evenly across bottom; place brisket on top.
3. Place marinade ingredients in a blender container. Cover; process until smooth and blended. Pour over brisket; add water, until brisket is covered. Top with Kombu.
4. Cover; bring to a boil over high heat. Remove from stovetop. Place in oven and braise 1 hour; remove and discard Kombu. Continue braising an additional hour. Skim any fat from cooking liquid. Add carrots, potatoes and mushrooms. Continue braising 1 to 2 hours more or until meat is fork-tender.
5. Remove brisket from braising liquid; rest 5 to 10 minutes before slicing. Carve diagonally across the grain into thin slices.
6. Serve with sliced red finger chiles, scallion and sesame seeds, as desired.

Nutrition:

Nutrition information per serving, 12 servings:  333 Calories; 12.0 g Total Fat (2.9 g Saturated Fat; 0.1 g Trans Fat; 3.5 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat); 97.0 mg Cholesterol; 865.0 mg Sodium; 17.0 g Total Carbohydrate; 1.7 g Dietary Fiber; 12.4 g Total Sugars; 8.5 g Added Sugars; 36.0 g Protein; 40.9 mg Calcium; 3.5 mg Iron; 555.0 mg Potassium; 0.0 mcg Vitamin D; 0.3 mg Riboflavin; 9.2 mg Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 260.0 mg Phosphorus; 8.3 mg Zinc; 36.2 mcg Selenium; 138.1 mg Choline