Brisket & Rice Recipe

Rinse and measure

Place 1 cup jasmine rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–45 seconds). Drain well.

Cook rice

Combine the rinsed rice, 1.25 cups water, 1/4 tsp kosher salt and 1 tsp butter in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 12–15 minutes without lifting the lid, until water is absorbed.

Steam and fluff

Remove saucepan from heat and keep covered for 8–10 minutes to steam. Uncover, fluff rice gently with a fork, and keep warm while preparing the brisket.

Season brisket

Pat 1/3 lb thinly sliced brisket dry with paper towels. Lightly season both sides with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Warm a skillet

Heat a 10-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Reheat and glaze brisket

Add the sliced brisket to the hot skillet in a single layer or slightly overlapped. Sear for 30–45 seconds per side just to warm and develop a little color. Pour in 1/4 cup beef broth or reserved brisket juices and 2 tablespoons optional BBQ sauce, reduce heat to medium and toss gently for 1–2 minutes until heated through and sauce is slightly glossy. If you prefer no sauce, heat with the broth only until warmed, about 1 minute.

Finish

Taste and adjust seasoning if needed. Remove from heat and let rest for 1 minute so juices redistribute.

Portion rice onto the center of the plate (about 1 cup cooked rice). Arrange the warmed sliced brisket (1/3 lb) on top or along one side of the rice.

Drizzle any pan juices or remaining BBQ sauce over the brisket and rice. Sprinkle chopped cilantro and sliced scallions over the dish. Serve with lime wedges and cracked black pepper to taste. Enjoy immediately.