Greg DuPree
Hands-On Time
20 Mins
Total Time
3 Hours 50 Mins
8 to 10

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).

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.

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