Name: Pho Thien Vietnamese Kitchen - Auroras CHIN Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 3 lbs beef brisket (whole, flat + point); 2 tbs kosher salt; 2 tbs freshly ground black pepper; 1 tbs garlic powder; 1 tbs onion powder; 1 tsp smoked paprika; 2 cups beef stock (low-sodium); 1 cup dry red wine; 3 tbs soy sauce; 2 tbs Worcestershire sauce; 1 each yellow onion, thickly sliced; 2 each carrots, cut into 2-inch pieces; 2 each celery stalks, cut into 2-inch pieces; 6 each garlic cloves, smashed; 2 each bay leaves; 4 each fresh thyme sprigs; 2 tbs butter (cold, unsalted); 2 tbs fresh parsley, chopped; 1 tsp cracked pepper (to finish); 4 servings optional: bread or mashed potatoes for serving

Method

Beef Brisket

1
Trim and dry
Trim excess hard fat from the brisket leaving about 1/4 inch of fat for flavor and moisture. Pat the entire surface dry with paper towels to ensure the rub adheres and a good sear forms.
2
Apply dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the mixture all over the brisket, pressing it into the meat so it adheres. Let the brisket sit at room temperature for 30 minutes or refrigerate covered for up to 4 hours for deeper flavor (bring back to room temperature before cooking).
3
Sear the brisket
Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat and add a thin film of neutral oil. When shimmering, place the brisket fat-side down and sear without moving for 4–6 minutes until deeply browned. Turn and sear the other sides, about 3–4 minutes each, until a good crust forms. Remove brisket to a plate.

Braising Liquid & Aromatics

4
Sauté aromatics
Reduce heat to medium. Add the sliced onion, carrots, celery and smashed garlic to the same pot. Sauté for 6–8 minutes, stirring occasionally, until softened and starting to brown and pick up any fond (browned bits) from the bottom of the pot.
5
Deglaze
Pour in the dry red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot. Let the wine reduce by about half, 3–5 minutes, concentrating flavor.
6
Build braising liquid
Add the beef stock, soy sauce and Worcestershire sauce to the pot and stir to combine. Return any accumulated juices from the brisket plate into the pot. Add the bay leaves and thyme sprigs.
7
Submerge brisket and braise
Return the brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the brisket; add up to 1/2 cup more stock or water if needed. Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until very tender, about 3 to 3 1/2 hours, or until a fork slides in easily and the meat reaches an internal temperature around 195–205°F (90–96°C).
8
Rest in braising liquid
Turn off the oven and let the brisket rest in the covered pot for 30 minutes to 1 hour. This helps redistribute juices and makes slicing easier.

Finishing & Serving

9
Strain and reduce sauce
Carefully transfer the brisket to a cutting board and tent with foil. Pour the braising liquid and vegetables through a fine-mesh strainer into a saucepan, pressing on solids to release flavor. Discard bay leaves and thyme stems. Bring the strained liquid to a simmer and reduce until slightly thickened, about 8–12 minutes. Whisk in the cold butter to enrich and slightly thicken the sauce; adjust seasoning with salt and freshly cracked pepper to taste.
10
Slice brisket
Using a sharp knife, slice the brisket across the grain into 1/4-inch to 1/2-inch slices. Identify the grain direction — the point and flat may have different grain directions; rotate the cut as needed to maintain cross-grain slices for tenderness.
11
Serve
Arrange sliced brisket on a platter or individual plates, spoon warm sauce over the meat and sprinkle with chopped parsley and a final crack of pepper. Serve with bread, mashed potatoes or chosen sides. Leftovers keep refrigerated for up to 4 days; reheat gently in sauce to retain moisture.

Chin Recipe

Ingredients

Beef Brisket

Braising Liquid & Aromatics

Finishing & Serving

Method

Beef Brisket

Trim and dry

Apply dry rub

Sear the brisket

Braising Liquid & Aromatics

Sauté aromatics

Deglaze

Build braising liquid

Submerge brisket and braise

Rest in braising liquid

Finishing & Serving

Strain and reduce sauce

Slice brisket

Serve

More from Pho Thien Vietnamese Kitchen - Aurora