Five-spice-rubbed Brisket Recipe

Prep and apply rub

Trim excess fat from the brisket leaving about 1/4 inch fat cap. Pat brisket dry with paper towels. In a small bowl combine five-spice powder, smoked paprika, brown sugar, kosher salt, black pepper, and garlic powder. Rub the brisket all over with neutral oil, then massage the spice mixture into the meat thoroughly. Let sit at room temperature for 30 minutes or refrigerate covered for up to 4 hours.

Oven braise (low and slow)

Preheat oven to 300°F (150°C). Place brisket fat-side up in a large roasting pan or Dutch oven. Add 1 cup hot water or beef stock to the pan (not required to cover). Cover tightly with lid or foil. Roast in the oven until fork-tender and internal temperature reaches 200–205°F (93–96°C), about 4 to 5 hours for a 5 lb brisket. Check once at 3 hours and add a splash of liquid if pan looks dry. When done, remove brisket and let rest, covered loosely, for 30 minutes before slicing against the grain. Reserve braising juices for serving.

While brisket cooks, make the sambal. In a small skillet heat 2 tbs neutral oil over medium. Add chopped shallot and red chiles and sweat until softened, 3–4 minutes. Transfer to a blender or mortar. Add mashed black garlic, rice vinegar, soy sauce, brown sugar, and lime juice. Blend or pound until a coarse paste forms. Taste and season with up to 1 tsp salt. If too thick, add 1–2 tsp water or oil to loosen. Keep at room temperature; the sambal can be made 2 days ahead and refrigerated.

Bring a large pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain again and pat dry. In a large skillet heat 1 tbs neutral oil over medium-high heat. Add sliced garlic and ginger and cook until aromatic but not browned, about 30 seconds. Add drained green beans and toss to coat, then add soy sauce, chile flakes and sesame oil. Stir-fry for 1–2 minutes until heated through. Adjust salt to taste. Keep warm until plating.

In a medium saucepan bring stock to a simmer. Gradually whisk in grits and reduce heat to low. Cook, stirring frequently, until thickened and tender, 20–25 minutes (stone-ground may take longer). Stir in corn kernels and cook 3–4 minutes more. Add milk, butter, honey, salt and black pepper; stir until butter melts and grits are smooth and creamy. Keep warm and stir occasionally; add a splash of milk or stock if too thick before serving.

Combine diced green tomatoes, minced red onion, chopped cilantro, minced jalapeño, lime juice, sugar, and salt in a bowl. Stir to combine and let sit for at least 15 minutes so flavors meld. Taste and adjust acid/salt. Refrigerate if making ahead; bring to room temperature before serving.

Place thinly sliced garlic in a small bowl and pat very dry. In a small heavy-bottomed saucepan heat neutral oil to 275–300°F (135–150°C) — oil should shimmer but not smoke. Fry garlic in batches, stirring occasionally, until golden brown and crisp, 60–90 seconds per batch. Use a slotted spoon to transfer garlic to paper towels and immediately season with 1/4 tsp salt. Let cool; garlic will continue to crisp. Store in a sealed container and use within 2 days.

Slice the rested brisket thinly against the grain. Spoon a bed of sweet corn grits onto each plate. Arrange several slices of brisket over the grits and drizzle a little reserved braising liquid and/or black garlic sambal over the meat to taste. Add a small mound of spicy green beans and a spoonful of green tomato relish alongside. Scatter crispy garlic, cilantro leaves and sliced scallions over the top. Serve additional black garlic sambal on the side.