Food Recipes Gochujang Braised Brisket 5.0 (2) Add your rating & review This isn't your grandmother's brisket. By Heath Goldman Heath Goldman Heath is a trained chef, recipe developer, and writer. The friend everyone calls when they have an emergency cooking question, Heath has created content for women's lifestyle and food publications for over 10 years. She specializes in instructional cooking articles, features stories, and low-maintenance recipes with big flavor. Highlights: * More than a decade of experience writing and editing food articles and developing recipes * Contributor to national brands like Real Simple, Southern Living, Food and Wine, Food Network, and PureWow * Extensive cooking experience including: line cook at L'ecole Restaurant in New York, stage at Le Bernardin in New York, pastry chef at Williams College Bakery in Massachusetts, caterer for tens of private events * Graduate of the French Culinary Institute (now known as Institute Of Culinary Education), a professional culinary arts program that consists of 650 instructional hours Real Simple's Editorial Guidelines Updated on March 16, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 3 hrs 50 mins Yield: 8 to 10 Jump to Nutrition Facts Brisket doesn't have to remind you of your grandmother. It can be fun and hip. That's why we made a version with gochujang, Korean chile paste that adds spicy slightly sweet flavor to the dish. Gochujang is made from several ingredients including fermented soybeans, which pack intense umami flavor and make the brisket taste a bit like aged steak. This recipe makes a piece of meat that's so tender and succulent that the word "dry" won't have a chance to cross anyone's mind. Dish it up at Passover or make it for your next special occasion meal; we guarantee that it'll wow everyone in the room (thankfully, there's enough for seconds). Ingredients 1 tablespoon olive oil 1 3-lb. piece beef brisket, trimmed of excess fat 3 teaspoons kosher salt, divided 1 ½ teaspoons black pepper, divided 8 medium carrots (1 lb.), peeled and cut into 2-inch pieces 1 large onion, peeled and cut into wedges, stem ends left intact 2 cloves garlic, finely chopped 8 cups beef broth 2 - 4 teaspoons gochujang (Korean fermented chile paste) 2 tablespoons honey 2 tablespoons fish sauce 2 tablespoons soy sauce Directions Heat oven to 350° F. Heat the oil in a 5- to 6-quart Dutch oven over medium-high. Season the brisket with 2 teaspoons salt and 1 teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate. Add the carrots, onion, garlic, remaining 1 teaspoon salt and ½ teaspoon pepper to the Dutch oven and cook, stirring occasionally, adding up to ¼ broth if necessary to prevent brown bits on pan from burning, until the vegetables begin to soften, 5 to 7 minutes. Add the broth, gochujang, honey, fish sauce, and soy sauce, and stir to combine. Add brisket to pot and bring to a boil; cover and transfer to oven. Cook, checking every hour and spooning braising liquid over top, until the brisket is tender, 3 to 3½ hours. Let brisket cool in sauce in uncovered pot. Serve brisket with sauce and mashed potatoes, in tacos topped with kimchi, or in sliders with mayonnaise and pickles. Greg DuPree Rate it Print Nutrition Facts (per serving) 304 Calories 11g Fat 14g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 304 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 19% Cholesterol 90mg 30% Sodium 2149mg 93% Total Carbohydrate 14g 5% Total Sugars 9g Protein 35g Calcium 40mg 3% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.