Five Spice Grass-fed Brisket (serves 10)
Let me just say, that the ambrosial scent of this brisket braising will fill your house and bring neighbours knocking on your door. It is THAT good. Plus, I love a meal that makes it look like I worked much harder than I did. So…don’t let my secret out of the bag. Mostly what you need is time for the meat to tenderize and those tantalizing flavours to intensify and come together. Magic.
- 2 kg Grassfed Beef, Brisket,
- 3/4 cup Chinese Rice Wine
- 3/4 cup low sodium gluten-free Tamari
- 1/4 cup brown sugar
- 2 Tbs molasses
- ¼ cup fish sauce
- 4 star anise
- 3 Tbs chinese five spice powder
- 10 slices of peeled ginger
- 12-16 cloves of garlic, peeled & smashed
- 1 cinnamon stick, broken in half
- 2 tablespoons olive or grapeseed oil
- 3 cups fat free, low sodium beef broth (or chicken, or vegetable)
- 2 bunches green onion, green parts sliced to 1” lengths
- Coarse ground pepper
Preheat oven to 350F. Sprinkle both sides of brisket liberally with 5-spice powder and pepper. Heat large Dutch oven over medium heat, add oil. Sear brisket gently to create light golden crust 4-5 mins, repeat other side (do not over caramelize or burn meat or it will toughen – move around as necessary to distribute heat evenly). Add remaining ingredients – except green onion. Cover and cook for 3 ½-4 hrs or until cooked through and very tender. Remove beef from the cooking liquid and set aside. Strain the cooking liquid into a saucepan, reserving garlic, and discarding other solids. Bring sauce to a simmer and reduce by 40-50% in volume, then add green onions and simmer for 1-2 minutes more. Meanwhile, return brisket to Dutch oven, and use 2 forks or tongs to shred meat, discarding any fat. Pour reduced sauce over beef and serve with steamed Asian greens (bok choy & shitake mushrooms pictured) and rice or Potato-Cauliflower Mash.
Nutritional Info (per serving brisket): 383 calories, 14.9 g fat, 20.1g carbohydrates (0.6g fibre, 13.1g sugar), 43.5g protein. High in iron, niacin, selenium, B12, zinc.