Prime Thinly Sliced Brisket Recipe

Prepare brisket

If the brisket is not already thinly sliced, partially freeze the brisket for 30–45 minutes until firm but not rock solid, then slice across the grain into 1/8–1/4 inch slices. Pat the slices dry with paper towels to remove excess moisture.

Make marinade

In a wide shallow bowl or rimmed baking dish, combine soy sauce, mirin, dark brown sugar, grated ginger, minced garlic, sesame oil, rice vinegar, and freshly ground black pepper. Whisk until the sugar is dissolved and the mixture is homogeneous.

Marinate brisket

Add the brisket slices to the marinade in a single layer if possible; press down so slices are submerged. Marinate refrigerated for 20–45 minutes (no longer than 2 hours for thin slices) so the meat flavor develops without becoming overly salty or mushy. Stir or flip once halfway through.

Heat pan

When ready to cook, remove brisket from the refrigerator and let sit at room temperature for 5–10 minutes. Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat.

Sear brisket

Working in batches to avoid crowding (crowding will steam the meat), lift brisket slices from the marinade letting excess drip off (reserve marinade). Lay slices flat in the hot pan in a single layer and sear for 20–40 seconds per side, until nicely browned at the edges. Thin slices cook extremely quickly — do not overcook. Transfer seared slices to a warm plate and tent with foil.

Finish with butter and glaze

After the last batch, reduce heat to medium and add the reserved marinade to the pan. Bring to a simmer and cook 1–2 minutes to reduce and kill any surface bacteria from the raw meat. Stir in butter and lemon or lime juice, cooking until butter melts and the sauce becomes glossy (about 30–60 seconds). Taste and adjust seasoning with kosher salt if needed.

Coat slices

Return all brisket slices to the pan and toss briefly (30–45 seconds) in the warm glaze so each piece is lightly coated and heated through. Remove from heat immediately to avoid overcooking.

Garnish

Sprinkle sliced green onions and toasted sesame seeds over the brisket. If using, scatter cilantro leaves on top for freshness.

Serve the thinly sliced brisket immediately alongside steamed rice or warmed flatbread and pickled vegetables or kimchi. Provide extra sauce from the pan on the side for dipping.

Leftovers: cool quickly, refrigerate in an airtight container up to 2 days. Reheat briefly in a hot pan with a splash of water or reserved marinade to avoid drying out.