Brisket Bowls
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt1 cup
Olive4 cloves
Garlic (chopped)1 large
Onion (or 2 medium, chopped)2 tbsps
Tomato Paste3 cups
Beef Stock1 cup
Tamari2 tbsps
Mirin2 tbsps
Rice Wine Vinegar2.75 cups
Chicken Stock2 tbsps
Butter1.5 cups
Basmati Rice1 cup
Baby Spinach (packed)1
SrirachaDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
For the brisket: Bring the beef to room temp and pat dry
4
Sprinkle the brisket with salt and pepper
5
Heat 3 tablespoons of the oil over medium-high to high heat
6
Add the meat and brown on both sides, then remove
7
Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger
8
Season with salt and pepper, and stir 8 to 10 minutes
9
Add the tomato paste, and stir
10
Then, add the stock, tamari, mirin and vinegar
11
Add the brisket and cover
12
Braise in the oven until very tender, 2 1/2 to 3 hours
13
Remove the brisket from the sauce
14
Puree the sauce to smooth in a food processor or with an immersion blender, if desired
15
Slice the brisket and add back to the sauce
16
Cool and store for a make-ahead meal
17
Reheat over medium heat, stirring gently
18
For the rice: The night you serve, heat the stock and butter to a boil
19
Add the rice and stir
20
Season with salt and cover, reduce the heat to a simmer, medium low
21
In a food processor, pulse the spinach and cilantro into a fine chop
22
After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest
23
Cover and cook until the rice is tender, about 3 minutes
24
Fluff with a fork
25
Cut the zested lime into wedges
26
Fill the bowls with the green rice and make a well in the center of the bowl
27
Fill with the beef, and top with the juice from a wedge of a lime, scallions, drizzle of sesame oil, sesame seeds and a few drops of hot sauce