asian brisket

I love brisket. But I don’t have a smoker. And really there are only two ways to make a brisket the best possible version of itself it can be.

You can smoke it for hours, even days… or, you can slow braise it in the oven for several hours. Either way, this is not a cut of meat you rush to cook.

Since I lack the afore mentioned smoker, I use the low and slow method. This particular version I leave in the oven anywhere from 4 - 5 hours. And really the differential in time just depends on when dinner is planned to be, or if something comes up unexpectedly (ie having to rush your dog to the vet for an emergency).

Ingredients:

2.75 lb beef brisket

1 Tbsp salt

1 Tbsp chinese 5 spice

1/2 tsp dried ginger

1/2 tsp trader joe’s onion salt

1/3 cup tangarine juice

1 tsp salt

1 tsp sesame oil

1/4 cup rice wine vinegar

1 tsp fish sauce

1/4 cup coconut aminos

1 grated clove of garlic

1/2 tsp grated ginger

Directions:

Remove brisket from fridge about 30 minutes prior to cooking and season meat on all sides with 1 Tbsp salt, chinese 5 spice, 1/2 tsp dried ginger and onion salt. Let sit for the 30 minutes.

Preheat oven to 300.

In a medium bowl, whisk together juice, 1 tsp salt, oil, vinegar, fish sauce, coconut aminos, garlic and grated ginger.

Place brisket into a large dutch oven. Cover with liquid mixture.

Place in the oven, situated in the middle.

Bake for 4 - 5 hours.

Meat will be super tender. To increase tenderness, cut against the grain.