Time to Cook
Step 1Heat oil in stockpot over medium heat until hot. Place Boneless Beef Brisket Flat Half in stockpot; brown evenly.
Step 2Combine 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 3Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
Step 4Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.
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.
Filed Under:Pot Roast / Comfort Foods