Beef Brisket with Asian Chili Sauce
Fork tender beef brisket braised in a flavorful, Asian-inspired chili-garlic-soy sauce. Wonderful accompanied with kimchee, an Asian pickled vegetable condiment.
1 boneless beef brisket, flat cut (2-1/2 to 3-1/2 lb.)
1 tablespoon vegetable oil
1/2 cup water
1/4 cup chili garlic sauce*
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
- Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly.
- Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 1/2 to 3 hours or until brisket is fork-tender.
- Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
- Trim fat from brisket. Carve diagonally across the grain into thin slices. Pass sauce. Serve with kimchee, if desired.
Makes 6 servings.
*Chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.
**Kimchee is a spicy and pungent Korean condiment consisting of pickled vegetables. Kimchee is available in Asian markets and the Asian section of most supermarkets.
Nutritional Information Per Serving (1/6 of recipe): Calories: 224; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 51mg; Total Carbs: 7g; Fiber: 0g; Protein: 30g; Sodium: 348mg.
Recipe and photograph courtesy of The Beef Checkoff.