Rice Free Korean Braised Brisket
Total time3 hr 30 min
Prep time25 min
Cook time3 hr 5 min
4.6(30)
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Learn more →Ingredients
6 servings
For the braise
- 3 lb beef brisket, flat cut, trimmed of excess fat and cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp garlic-infused oil
For the sauce
- ½ cup tamari
- ¼ cup maple syrup
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tbsp fresh ginger, finely grated
- 1 tsp gochugaru (korean red pepper flakes)
- 1 tsp ground black pepper
- 1 cup beef broth
For the vegetables
- 3 medium carrots (about 12 oz total), peeled and cut into 2-inch pieces
- 8 oz daikon radish, peeled and cut into 1-inch cubes
For serving
- 1 tbsp toasted sesame seeds (optional)
- 4 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Pat the brisket chunks dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the brisket pieces on all sides, about 3–4 minutes per side, until deeply browned. Transfer the seared pieces to a plate and set aside.
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