Beef Brisket and Sea Purslane Stone Pot Rice: A Flavorful and Nutritious One-Bowl Meal
New Year’s Table, Special Beef Brisket Dish, Healthy Sea Purslane Stone Pot Rice, Simple Beef Brisket Rice
Introducing a highly nutritious beef brisket stone pot rice, rich in flavor and wonderfully savory, that will have you finishing a whole bowl without needing any side dishes! The delightful combination of tender beef brisket and aromatic sea purslane will awaken your appetite, and the unique crispy rice (nurungji) characteristic of stone pot rice makes for an even more satisfying meal.
Main Ingredients- Rice: 2 servings (approx. 300g)
- Beef Brisket (Thinly Sliced): 200g
- Fresh Sea Purslane: 80g
- Butter: 1 piece (approx. 10g)
- Rice Water: 2.5 cups (adjust according to desired rice consistency)
Beef Brisket Marinade- Tuna Extract: 1 Tbsp
- Tsuyu (Japanese Dipping Sauce): 0.5 Tbsp
- Black Pepper: 1 pinch
- Tuna Extract: 1 Tbsp
- Tsuyu (Japanese Dipping Sauce): 0.5 Tbsp
- Black Pepper: 1 pinch
Cooking Instructions
Step 1
First, please prepare all the ingredients for the stone pot rice. We’ll wash the rice and get the beef brisket and sea purslane ready.
Step 2
Rinse the rice thoroughly under cold water. Don’t discard the rice water; set it aside in a separate bowl. (This rice water will be used later for cooking the rice!) Drain the washed rice in a sieve and let it soak for about 20 minutes. Soaking the rice helps it cook up fluffy and perfectly textured.
Step 3
Carefully pick through the fresh sea purslane, removing any wilted or yellow leaves. Rinse it several times under running water until completely clean. It’s important to wash it thoroughly to remove any dirt or impurities. This completes the preparation of the sea purslane.
Step 4
Lightly pat the cleaned sea purslane dry. Then, using a knife, finely mince the sea purslane. Mincing it finely will help it distribute evenly throughout the rice.
Step 5
Using paper towels, gently press the beef brisket to remove as much blood as possible. Removing the blood prevents any gamey odor and ensures a clean flavor. Next, add the tuna extract (1 Tbsp), tsuyu (0.5 Tbsp), and a pinch of black pepper. Gently mix and marinate the beef brisket for about 5 minutes, allowing the flavors to meld.
Step 6
Now it’s time to cook the rice. Without adding any oil to a stone pot or heavy-bottomed pot, add the marinated beef brisket and stir-fry over medium heat until it’s nicely browned. Once the brisket is cooked, transfer it to a separate bowl. (For an extra layer of flavor, you can briefly sear the brisket with a kitchen torch at this stage to impart a smoky aroma, similar to what you’d get at a restaurant.)
Step 7
In the same pot used for the brisket (drain excess fat if necessary), add 1 piece of butter and let it melt. Once the butter has melted, add the soaked rice. Stir-fry the rice for about 2-3 minutes until the grains become translucent. Pour in the reserved rice water, adjusting the liquid to your preferred rice consistency (slightly less than you might normally use for pot rice). Cover the pot and simmer over medium-low heat for about 5 minutes. After 5 minutes, lift the lid and gently stir the rice 2-3 times with a spatula to prevent clumping.
Step 8
Once the rice is partially cooked, reduce the heat to very low or turn it off. Evenly arrange the cooked beef brisket over the rice. Cover the pot again and let it steam for about 10 minutes. This steaming process allows the rice to become moist and fluffy, while the delicious juices from the brisket permeate the grains.
Step 9
Before serving the perfectly steamed stone pot rice, artfully arrange a generous amount of the finely minced sea purslane around the edges of the rice in the serving bowl. This not only makes the dish visually appealing but also adds a refreshing aromatic touch. Your beautiful Beef Brisket and Sea Purslane Stone Pot Rice is now complete! Enjoy your meal!
