Main Dishesbonappetit5.0
Soy-Braised Brisket
This hearty, crowd-pleasing roast is a mashup of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs, kalbi jjim.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pot
- ●dutch oven
- ●baking sheet
- ●spatula
- ●cutting board
- ●colander
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat to 300°. Pat one 3-lb. piece untrimmed beef brisket dry with paper towels. Sprinkle all over with 2 tsp. garlic powder, 1 tsp. freshly ground pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and rub into grain. Set aside. Whisk 1 head of garlic, cloves coarsely chopped, 1 cup apple cider, ½ cup oyster sauce, ½ cup soy sauce, and 1 Tbsp. Worcestershire sauce in a small bowl to dissolve oyster sauce. Set garlic mixture aside.
3-lb. piece untrimmed beef brisket1. garlic powder2 tsp. freshly ground pepper1 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsphead of garlic, cloves coarsely chopped1apple cider1 cup. Worcestershire sauce1 Tbsp
2
Heat 1 Tbsp. vegetable oil in a large ovenproof pot or Dutch oven over medium. Pat brisket dry again. Cook, turning occasionally and reducing heat if needed, until browned, 3–⏱️ 4 minutes per broad side, 1–⏱️ 2 minutes per short sides (you may need to hold up with tongs). Transfer to a baking sheet or large plate.
. vegetable oil1 Tbsp
3
Add 1 cup dry red wine to pot (be careful; it will sputter), scraping up browned bits with a heatproof rubber spatula. Cook until reduced by half. Mix in reserved garlic mixture; remove from heat. Carefully return brisket to pot and pour in ½ cup water. If liquid does not reach halfway up brisket, then add up to another ½ cup water to get it there. Cover pot tightly with a lid or foil and transfer to oven; braise brisket ⏱️ 2 hours.
dry red wine1 cup
4
Remove pot from oven. Add 3 medium carrots, peeled, cut on a diagonal into 1" pieces, one 14.4-oz. bag frozen pearl onions, and 1 cup pitted dates (about 20) and stir into liquid. Re-cover and cook until meat is tender but still holds its shape, about ⏱️ 1 hour. Transfer brisket to a cutting board, tent with foil, and let rest ⏱️ 20 minutes.
medium carrots, peeled, cut on a diagonal into 1" pieces314.4-oz. bag frozen pearl onions1pitted dates (about 20)1 cup
5
Meanwhile, remove carrots, onions, and dates with a slotted spoon and place in a medium bowl; set aside. Line a sieve or colander set over a large bowl with cheesecloth or several layers of paper towels. Carefully pour jus in pot into bowl; discard cheesecloth and solids. Taste jus and season with salt and pepper.
medium carrots, peeled, cut on a diagonal into 1" pieces3
6
Slice brisket against the grain and arrange on a platter; pour jus over as desired. Arrange reserved carrots, onions, and dates around. Serve with any remaining jus alongside. Top with chopped parsley.
medium carrots, peeled, cut on a diagonal into 1" pieces3Chopped parsley (for serving)
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