Beef Brisket with Asian Chili Sauce

Beef Brisket gets spiced up with easy to create Asian flavors. Kimchee side, optional!

Cook Time: 4 hrs

Servings: 8

Ingredients: 7

Cook Mode

Ingredients

1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
1 tablespoon vegetable oil
1/2 cup water
1/4 cup chili garlic sauce
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
Kimchee (optional)

Preparation

Step 1

Heat oil in stockpot over medium heat until hot. Place Boneless Beef Brisket Flat Half in stockpot; brown evenly.
Step 2

Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.
Step 3

Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
Step 4

Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.

Nutrition Information

224 Calories

0 %*

2g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

7.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 224 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 51 mg Cholesterol; 348 mg Sodium; 7 g Total Carbohydrate; 30 g Protein; 2.7 mg Iron; 4.5 mg NE Niacin; 0.3 mg Vitamin B₆; 2.1 mcg Vitamin B₁₂; 7.1 mg Zinc; 30.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.