Beef Brisket with Asian Chili Sauce

A set it and forget it Brisket gets spiced up with easy to create Asian flavors. Kimchee side, optional!

  • 4
    hrs
  • 8
    SERVINGS
  • 224
    Cal
  • 3 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1/4 cup chili garlic sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • Kimchee (optional)

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly.

  2. Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.

  3. Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.

  4. Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.

Nutrition Information

Butcher Counter

Beef Brisket with Asian Chili SauceBrisket Flat Half Brisket Primal

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.

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