5-Spice Braised Brisket

Five-Spice powder is rubbed on the brisket before being braised in a broth of soy sauce, beef stock, ginger, and scallions resulting in a delicious dinner party centerpiece. Serve this with the steamed or roasted vegetables of your choice and some fried rice for an Asian-inspired culinary adventure. This recipe is best for holiday gathering because it feeds large groups of people with ease.

Photo by Lee C.
Adapted from tastingtable.com
None

PREP TIME

15

minutes

TOTAL TIME

255

minutes

SERVINGS

10

servings

PREP TIME

15

minutes

TOTAL TIME

255

minutes

SERVINGS

10

servings

Adapted from tastingtable.com

Ingredients

  • 8

    ounces ginger, skin on

  • 2

    yellow onions, halved

  • 3

    tablespoons vegetable oil

  • 1

    (4-pound) brisket

  • 3

    tablespoons five-spice powder

  • Kosher salt and freshly ground pepper, to taste

  • 8

    cups beef stock

  • 1

    cup soy sauce

  • 1/2

    cup hoisin sauce

  • 1/2

    cup light brown sugar

  • 10

    garlic cloves

  • 3

    star anise

  • 3

    whole cloves

  • 2

    cinnamon sticks

  • 1

    bunch scallions, cut into 2-inch pieces

Directions

Preheat the oven to 325°F. 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. In a 5.5-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. 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 3 1/2 hours. 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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