Tender Braised Beef Brisket with Rich Broth
Master the Art of Braised Beef Brisket: A Perfect Recipe for Family Gatherings!
Introducing a deeply flavorful and tender braised beef brisket, perfect for weekend meals or special family gatherings. While beef brisket is often used in soups or for making boiled beef (suyuk), today we’re reinterpreting it as a delightful braised dish. The generous amount of broth might make it resemble a stew, but rest assured, it’s a ‘braised’ dish! Mixing this delicious, seasoned broth with rice is pure heaven. The beef melts in your mouth, complemented by the subtle sweetness of the vegetables and chestnuts, creating a taste that everyone from young to old will adore.
Main Ingredients- 750g Korean Beef Brisket
- 100g Chestnuts
- 200g Radish
- 300g Onion
- 120g Carrot
- 50g Garlic (whole cloves)
- 2 Green Onions
- 100g Green Onion Roots
- 7 Dates
- 5 Dried Cheongyang Peppers
- 1/2 Orange
- 5 sheets Dried Kelp (Kombu)
- 0.5 Tbsp Whole Black Peppercorns
- 5 Bay Leaves
Seasoning- 200ml Brewed Soy Sauce
- 50g Garlic (minced)
- 100g Sugar
- 60ml Oligosaccharide
- 30ml Ginger Syrup
- 80ml Plum Extract
- 80ml Cooking Wine (Mirin or Sake)
- 200ml Brewed Soy Sauce
- 50g Garlic (minced)
- 100g Sugar
- 60ml Oligosaccharide
- 30ml Ginger Syrup
- 80ml Plum Extract
- 80ml Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
First, soak the fresh beef brisket in cold water for 1 hour to remove any blood. Thoroughly draining the blood is key to achieving a clean flavor without any gamey smell.
Step 2
In a pot, add 1.8 liters of water and soak 5 sheets of dried kelp. At this stage, adding clean green onion roots that have been washed beforehand will contribute a deeper flavor and aroma to the broth.
Step 3
Bring water to a boil in a pot, add the beef brisket to remove blood a second time, and blanch it lightly. This not only removes blood but also effectively gets rid of any gamey odor, firms up the meat, and makes it much easier to slice.
Step 4
Once blanched, cut the beef brisket into thick, bite-sized cubes against the grain and place them in a large bowl.
Step 5
Prepare the vegetables and other ingredients for the braise. Cut the onion into large chunks, and the radish and carrot into substantial pieces. Peel the chestnuts and prepare them. Use whole garlic cloves. Cut the green onions into large sections, and deseed the dried chili peppers.
Step 6
To make the radish and carrots visually appealing and ensure they hold their shape when cooked, round off their edges. This prevents them from breaking apart and mixing too much with other ingredients during cooking. Any scraps from trimming the carrots and radishes can be set aside and used later to make broth.
Step 7
Place the bay leaves and whole black peppercorns into a small mesh bag or cheesecloth. After removing the kelp from the pot, add the large-cut onion, the bag of green onion roots, the green onions, dates, whole garlic, and the bay leaf and peppercorn bag to start building the broth.
Step 8
Place the pot with the broth ingredients over high heat and bring to a boil for 10 minutes. Once boiling, reduce the heat to medium and let it simmer gently.
Step 9
After 10 minutes, add the prepared beef brisket and half an orange to the pot. Continue to simmer over medium heat for 20 minutes. The orange helps to eliminate any gamey smell from the beef and adds a pleasant aroma.
Step 10
Add the dried chili peppers to the milky broth to impart a hint of spiciness, and let the onion and green onions enhance the beef’s flavor. Now, remove all ingredients from the pot except for the beef and dates.
Step 11
Check that the removed beef brisket is tender and cooked through.
Step 12
Prepare the seasoning mixture. In a bowl, combine 200ml brewed soy sauce, 50g minced garlic, 100g sugar, 60ml oligosaccharide, 30ml ginger syrup, 80ml plum extract, and 80ml cooking wine. Mix well.
Step 13
Pour the prepared seasoning sauce into the broth after removing the beef. Continue to cook over medium heat for 20 minutes, allowing the sauce to penetrate the meat.
Step 14
The broth will reduce significantly, and the sauce will become deeply infused into the beef. Now, add the large-cut carrots and radish and continue to cook.
Step 15
Test the carrots and radish with a fork to ensure they are tender. Once tender, add the chestnuts and the deseeded dried chili peppers. Make sure the chili peppers are cleanly prepared before adding.
Step 16
Finally, add more oligosaccharide and ginger syrup. If you have fresh ginger, you can add a few slices, or substitute with honey or corn syrup. Simmer gently for another 10 minutes with all the ingredients.
Step 17
After simmering for another 10 minutes, the chestnuts will be soft, and the beef will be richly flavored, resulting in a delicious braised beef brisket.
Step 18
For a glossy finish, prepare a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. Gradually add this to the pot while stirring, just enough to give the braised brisket a beautiful sheen without making the sauce too thick. Using cornstarch results in a clear and bright sauce.
Step 19
Finally, add the large-cut green onions, stir gently, and turn off the heat. Drizzle with 1 tablespoon of sesame oil for added fragrance. Your delicious braised beef brisket is now ready to be enjoyed with a warm bowl of rice!
