Living in sunny So Cal brings visitor. I am house guest this weekend. I wanted to have something ready for dinner when we get home from a day of sight seeing.
This brisket recipe actually is quite versatile. It can be served cold, with salads or even as a sandwich meat. My father used to love brisket sandwich! You can reheat this, lay this over rice or noodle. As you will see here, I made a lemon old noodle. Reheated the meat and the gravy. Serve it over stir fried or steamed bok choy.
If you like stew, substitute the brisket with stew meat, add peeled and cubed daikon and taro, some nappa cabbage, an extra cup of water to the recipe. You will have a Asian 5 spice beef stew.
Sliced brisket, served over stir fried bok choy and lemon cold noodle.
5 Spice Braised Brisket
2 lb Brisket
2 medium onion. Cleaned, peel and cut into 1/2" large slices
2 cloves of garlic. Peeled and smashed.
2 1/4" slices of peeled ginger - lightly smashed.
2 green onion. Cleaned and cut into 1" pieces
1 tbsp 5 spice
1/2 cup low sodium shoyu
3 cups water
Pepper to taste
Vegetable oil for frying.
Heat a dutch oven of wok till hot. Add oil. Once the oil is hot, add ginger and garlic. Cook both till it is lightly browned and fragrant.
You will want more gravy if you are making this into a stew. If you are leaving this as a brisket dish. You need to have about 1 cup of gravy.
Cut the meat thinly across grain.
You can serve the sliced meat with the gravy on the side.