With Passover upon us, we've decided to take our classic brisket recipe for a new spin and tapped Leah Cohen of Pig and Khao to do the job. Cohen rubs five-spice powder on the meat before braising it in a broth of soy sauce, beef stock, charred ginger and scallions for a rich and aromatic centerpiece.
Be warned that the brisket is going to go fast, but, luckily, you'll be left with plenty of braising liquid. We insist you use it for just about everything from cooking grains to reducing into a glaze for topping steak. This is truly the recipe that keeps on giving.
To learn more, read "Party of Five-Spice."
Five-Spice Braised BrisketRecipe adapted from Leah Cohen, Pig and Khao, New York, NY
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 3 hours and 10 minutes
Total Time: 3 hours and 30 minutes
8 ounces ginger, skin on
2 yellow onions, halved
3 tablespoons vegetable oil
One 4-pound brisket
3 tablespoons five-spice powder
Kosher salt and freshly ground pepper, to taste
8 cups beef stock
1 cup soy sauce
½ cup hoisin sauce
½ cup light brown sugar
10 garlic cloves
3 star anise
3 whole cloves
2 cinnamon sticks
1 bunch scallions, cut into 2-inch pieces
1. Preheat the oven to 325°. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.
2. In a 5½-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate.
3. Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork tender, 3 to 3½ hours.
4. Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.
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