Brisket is a classic cut of beef in Jewish homes, and so it was a staple in my home growing up. My mom always made it on Fridays for us to enjoy over the weekend. A whole brisket is a hearty hunk of meat! Of course, a traditional braise, with stock, garlic, and tomatoes is absolutely delicious, but I love to update mine with some of my favorite ingredients from my local Asian supermarket: high-quality soy sauce and fresh ginger! If you’ve never had soy sauce outside of the brands you find in large super markets, do yourself a favor and try a more authentic one. The difference in flavor is astounding! I add lots of garlic too, along with rice wine vinegar and fresh lime juice for sweetness and acidity. The result is a super flavorful, ridiculously easy brisket, perfect on sandwiches, with noodles or my personal favorite: rice bowls with bok choy!
Note: Brisket can be cooled to room temperature, covered and refrigerated for up to 3 days. When removed from the refrigerator, beef fat will have solidified on the surface. Fat can be chipped off and discarded before reheating if desired. To reheat, place pot over medium low heat until liquid is barely simmering and beef is hot, 15-20 minutes.
- 1 cup soy sauce
- 1 cup thinly sliced scallions, whites and greens divided (about 1 bunch)
- ½ cup rice wine vinegar
- 5 garlic cloves, minced (about 3 Tbsp)
- 1 Tbsp grated fresh ginger (about a 2-inch piece)
- 1 quart unsalted beef stock (may need an additional quart, depending on size of brisket)
- 1 (3-5 lb) brisket
- ¼ cup fresh lime juice (about the juice of 1 large lime)
- toasted sesame seeds, for garnish
- Preheat oven to 325°F.
- In a large baking dish or roasting pan (pan should be large enough for brisket to lie flat with very little extra room around the edges), whisk together soy sauce, scallion whites, rice wine vinegar, garlic and ginger. Place brisket fat side down into the mixture, turning once to coat, and place fat side up in dish. Add enough beef stock so that it comes halfway up the sides of the brisket.
- Cover dish tightly with a lid or foil, and braise until fork tender, 2½-5 hours depending on brisket size, about 45 minutes per pound. If brisket is not fork tender after first check, recover and place back in oven for 1 hour and check again. Continue this process until brisket is fork tender and remove from oven.
- Using tongs and a large spatula, remove brisket from dish and place on a cutting board. Cut against the grain into ¼ inch thick slices and set aside.
- Carefully pour braising liquid into a large pot and bring to a boil over high heat. Boil for 6-8 minutes, until liquid is reduced by about ⅓. Remove from heat and add lime juice. Taste and adjust seasoning to preference.
- Place brisket back in liquid to retain moisture and flavor, and serve as desired, such as in sandwiches, or over rice or mashed potatoes. Sprinkle scallion greens and toasted sesame seeds over top for garnish.
Brisket can be cooled to room temperature, covered and refrigerated for up to 3 days. When removed from the refrigerator, beef fat will have solidified on the surface. Fat can be chipped off and discarded before reheating if desired. To reheat, place pot over medium-low heat until liquid is barely simmering and beef is hot, 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 2½-5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Holiday