This slow-braised beef brisket is rich, tender, and full of savoury flavour. Simmered with ginger, garlic, soy, and warm spices, it becomes melt-in-your-mouth delicious. Serve it over buttered sushi rice to soak up every last spoonful of the silky braising sauce.
Ingredients:
- 3 lbs beef brisket
- Freshly ground pepper
- 1-2 tbsp neutral oil or beef tallow
- 6-7 green onions
- 2 inch piece of ginger thinly sliced
- 6 cloves of garlic smashed
- 2/3 cups soy sauce
- 1/2 cup mirin
- 1/3 cup packed brown sugar
- 3 cups beef stock
- 1 bay leaf
- 1 star anise
- 2 tbsp water
- 2 tbsp cornstarch
Instructions:
- Remove the beef from the fridge 45 minutes to 1 hour before cooking. Pat dry and season liberally with kosher salt and black pepper.
- Separate the white stems and the green tops of the green onions. Roughly chop the white scallion stems. Thinly slice the green tops and set them aside for garnish.
- Whisk together the tamari, mirin, and brown sugar. Set aside.
- Heat a large dutch oven pot over high. Once hot, add the oil and sear the beef in 2 batches, being careful not to overcrowd the pot. Sear on all sides until a dark crust forms, around 10-12 minutes per batch.
- Turn the heat off and remove the seared beef onto a tray or plate. Carefully pour most of the fat in the pot into a heat proof bowl and set aside. There should be about 1 tbsp remaining in the pot.
- Return the pot over medium heat and add the white parts of the green onion. Stir occasionally and cook for 5-7 minutes, until the onions begin to turn translucent. Then add the ginger slices and smashed garlic and cook for an additional few minutes.
- Pour soy sauce, mirin and beef stock, add the bay leaf and star anise and turn to high and bring to a simmer.
- Add the beef to the simmering liquid and turn to low. Place a tight lid on the pot and simmer for 2-2.5 hours until the meat easily comes apart with a fork. Check in every hour flipping and moving them to ensure even cooking.
- Remove the beef to a plate and pour the braising liquid through a sieve into a bowl. Discard the aromatics.
- Skim off the fat from the liquid and then return to the pot and bring to a simmer over medium heat. let reduce for 10 minutes then addd a slurry of cornstarch and water to the braising liquid.
- Continue simmering until the sauce thickens, then add the short ribs. back to the pot and cook for an additional minute or two.
- Serve over sushi rice and garnish with sesame seeds and the thinly sliced green onions!
Tip: Serve with sesame seeds and buttered sushi rice
