- Calories 303.61
- Fat 11.33g
- Sat fat 3.81g
- Protein 35.11g
- Carbohydrate 13.64g
- Fiber 1.99g
- Sugar 8.49g
- Cholesterol 90.42mg
- Iron 2.98mg
- Sodium 2149.39mg
- Calcium 40.26mg
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
