Asian Braised Brisket

Courtesy Pamela Morgan, Flirting with Flavors

Asian Braised BrisketThis time of year, you can feel Fall in the air; the shorter days and crisp nights. It’s hard to believe how quickly the summer’s gone by. As we move into this time of transition, I can’t help but be inspired in this process of putting together another cookbook. Yes, I will be sure to keep you posted as more details emerge about this exciting endeavor.

I’m excited by the Fall and the promise it brings, along with all of the Jewish Holidays that provide comfort with recipes from my childhood. My mother’s brisket, of course, is at the top of my mind.  I’ve carried on her tradition, and now serve it to my family year after year, but I’ve also added my own flair, by putting an Asian spin on it. Infusing the brisket with Chinese five spice, soy sauce, and rice wine vinegar gives a richness and depth to the braising liquid. See the recipe below!

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An Asian spin on a traditional Jewish Holiday staple. Bringing you full bellies for the New Year.

Prep Time:30m | Cook Time:4h 30m | Total Time:5h | Serves:8

Asian Braised Brisket

Ingredients

  • 4 pounds flat cut beef brisket flat cut
  • 5 tablespoons canola oil
  • 1/2 cup soy sauce
  • 1/4 cup hoisin
  • 1/4 cup rice wine vinegar
  • 2 Asian pears, cored, peeled, and cut into chunks
  • 2 yellow onions, halved and thinly sliced
  • 4 cloves garlic, minced
  • 1 4-inch piece fresh ginger, peeled and minced
  • 1/2 tablespoon five spice powder
  • 3 pieces star anise
  • 3 tablespoons clove
  • 6 cups beef broth
  • 6 carrots, peeled and cut into 2-inch pieces
  • 1 large daikon, peeled and cut into 1-inch pieces
  • 2 tablespoons brown sugar
  • Toasted sesame seeds, for garnish
  • Chopped cilantro, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Position a rack in the middle of the oven and preheat to 350 degrees.
  2. Using paper towels, pat the brisket dry and season both sides with salt and pepper.
  3. Heat 3 tablespoons of the canola oil over medium-high heat in a large, ovenproof pot with a tight-fitting lid, such as a Dutch oven.
  4. Add the brisket, fat-side down, and sear on both sides until golden brown, about 5 minutes per side.
  5. While the brisket is cooking, combine the pears, soy sauce, hoisin, and rice wine vinegar in a blender and purée.
  6. Season with salt and pepper, to taste, and set aside.
  7. Remove the brisket from the pot and set aside on a platter to rest.
  8. Heat the remaining canola oil over medium-high and add the onions.
  9. Season with salt and pepper, to taste and cook, stirring periodically, until the onions are soft and caramelized, about 15 minutes.
  10. Add the ginger, garlic, and spices and cook, stirring, until fragrant, about 30 seconds to 1 minute.
  11. Add the brisket and its juices back to the pot with the puréed pear mixture and beef broth.
  12. Cover and bring to a boil over high heat.
  13. Once boiling set the pot in the oven and bake for 3 hours, stirring the cooking liquid once or twice.
  14. After 3 hours, add the carrots, daikon, and brown sugar and stir, making sure the vegetables are submerged as much as possible in the cooking liquid.
  15. Return the pot to the oven and cook until the meat and vegetables are tender, about 1 hour more.
  16. Transfer the brisket to a cutting board and tent with foil.
  17. Using a slotted spoon, transfer the carrots and daikon to a dish and keep warm.
  18. Strain the braising liquid to remove the cloves and star anise, then return to the pot and simmer until slightly thickened, about 10 minutes.
  19. Cut the brisket against the grain and serve on a platter with the vegetables and braising liquid spooned on top.
  20. Garnish with toasted sesame seeds and whole cilantro leaves.

Recipes: Cioppino – Italian Seafood Stew  Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens.   Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.

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