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lorik

Five-Spice Braised Brisket

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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.

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Five-Spice Braised Brisket 1 Picture

Ingredients

  • 1 cup ginger, skin on, roughly cubed, about 8-ounces
  • 2 yellow onions, halved
  • 3 tablespoons vegetable oil, plus more if needed
  • 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, crushed
  • 3 star anise pods
  • 3 whole cloves
  • 2 cinnamon sticks
  • 1 bunch scallions, cut into 2-inch pieces

Details

Servings 8
Preparation time 15mins
Cooking time 255mins
Adapted from tastingtable.com

Preparation

Step 1

Preheat the oven to 325°F.

Heat a cast-iron skillet over high heat. Place the ginger, onions, and 1 1/2 tablespoons vegetable oil in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.

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 on each side in 1 1/2 tablespoons of vegetable oil or more if needed, 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 five-spice powder, beef stock, soy sauce, hoisin sauce, light brown sugar, star anise pods, whole cloves, cinnamon sticks, and scallion bunches. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork tender, 3 to 3½ 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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