Beef Brisket with Asian Chili Sauce
Courtesy of The Beef Checkoff 6 Servings • 15 Min. Prep Time • 2 Hr. 40 Min. Cook Time| Ingredients |
|---|
| 1 boneless beef brisket, flat cut (2-1/2 to 3-1/2 lb.) |
| 1 Tbsp. vegetable oil |
| 1/2 c. water |
| 1/4 c. chili garlic sauce* |
| 2 Tbsp. brown sugar |
| 2 Tbsp. reduced-sodium soy sauce |
| Kimchee (optional) * |
Directions:
1. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly.
2. 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 hr. or until brisket is fork-tender.
3. Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 min. or until reduced by half.
4. Trim fat from brisket. Carve diagonally across the grain into thin slices. Pass sauce. Serve with kimchee, if desired.
* Cook's Tip: 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.
* Cook's Tip: 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.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 224; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 51mg; Total Carbs: 7g; Fiber: 0g; Protein: 30g; Sodium: 348mg;