Brisket Bowls - ★Cooking Recipes★

Melt-in-your-mouth brisket bowls that are slow cooked and full of savoury flavour.
Directions for: Brisket Bowls

Ingredients

Brisket

5 lb(s) beef brisket, well-trimmed (no more than 1/8 inch of fat on top)

Salt and freshly ground black pepper

cup olive or vegetable oil

4 cloves garlic, chopped

2 - 3 stalks celery, chopped

2 carrots, peeled and chopped

2 carrots, peeled and chopped

2 red chiles, such as Fresno or Thai, seeded and chopped

2 medium onions, chopped

1 1-inch piece ginger root, peeled and grated

2 Tbsp tomato paste

3 cups beef stock

cup tamari

2 Tbsp mirin

2 Tbsp rice wine vinegar

Green Rice

2 cups chicken stock

2 Tbsp butter

1 cups basmati rice

Salt

1 cup baby spinach, packed

cup fresh cilantro leaves, packed

1 lime, zested and reserved

Garnish

Sliced scallions

Toasted sesame oil

Toasted sesame seeds

Sriracha or other hot sauce

Directions

Brisket

1. Preheat the oven to 325F.

2. Bring the beef to room temp and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Add the meat and brown on both sides, then remove. Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger. Season with salt and pepper, and stir 8 to 10 minutes. Add the tomato paste, and stir. Then, add the stock, tamari, mirin and vinegar. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.

3. Remove the brisket from the sauce. Puree the sauce to smooth in a food processor or with an immersion blender, if desired. Slice the brisket and add back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat, stirring gently.

Green Rice

1. The night you serve, heat the stock and butter to a boil. Add the rice and stir. Season with salt and cover, reduce the heat to a simmer, medium low. In a food processor, pulse the spinach and cilantro into a fine chop. After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest. Cover and cook until the rice is tender, about 3 minutes. Fluff with a fork. Cut the zested lime into wedges.

Garnish

1. Fill the bowls with the green rice and make a well in the center of the bowl. 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.

See more: Beef, Dinner, Main