Chin – Brisket Recipe
Make Chin – Brisket Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and Marinade
Finishing & Serving
Method
Brisket and Marinade
- 1
Trim and season brisket
Pat the brisket dry with paper towels. Trim any excessively thick fat cap so about 1/8–1/4 inch remains to keep the meat moist during cooking. Rub the brisket all over with Kosher salt and coarse black pepper. Place the brisket in a shallow dish or large resealable bag.
- 2
Make aromatic marinade
In a mixing bowl combine minced garlic, grated ginger, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and five-spice powder. Stir until sugar dissolves. Add whole star anise, cinnamon stick, Sichuan peppercorns, knotted green onions, and 4 cups of water. Mix to combine — this will be the braising liquid.
- 3
Marinate briefly (optional)
Pour half of the marinade over the brisket if you have time to marinate 2–4 hours in the refrigerator for extra flavor. Otherwise proceed to braising. Reserve the remaining marinade for the braising step.
- 4
Braise the brisket
Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of neutral oil if desired and sear the brisket fat-side down until deeply browned, 6–8 minutes. Turn and brown the other side 4–5 minutes. Remove the brisket and set aside. Pour the reserved marinade into the pot, scraping up browned bits. Add remaining water as needed to ensure there is about 2–3 cups of liquid. Return the brisket to the pot, fat-side up so the fat bastes the meat. The liquid should come about 1/2 to 2/3 of the way up the brisket; add more water if necessary.
- 5
Simmer gently
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce heat to low so the surface barely moves; cover the pot with a tight-fitting lid. Braise gently for 3 to 3 1/2 hours until fork-tender. Check after 2 hours and spoon braising liquid over the brisket every 30 minutes.
- 6
Test for doneness
The brisket is done when a fork or small knife slides into the meat with little resistance and the connective tissue has softened. If it resists, continue to cook, checking every 20–30 minutes. Total braising time may vary depending on thickness.
Finishing & Serving
- 7
Rest and reduce sauce
When the brisket is tender, transfer it to a cutting board and tent loosely with foil to rest 15–20 minutes. Meanwhile, skim any excess fat from the surface of the braising liquid. Bring the braising liquid to a boil over medium-high heat and reduce until slightly thickened, about 8–10 minutes. Taste and adjust seasoning with a pinch of salt or a splash more soy sauce if needed.
- 8
Slice brisket
Using a sharp carving knife, slice the brisket thinly across the grain into 1/8–1/4-inch slices. Slicing across the grain ensures tender bites.
- 9
Finish flavors
Whisk together sesame oil and rice vinegar and drizzle over the sliced brisket or mix into the reduced sauce. Return sliced brisket briefly to the warm sauce (1–2 minutes) to heat through and coat the meat.
- 10
Garnish and serve
Arrange sliced brisket on a platter or individual plates. Spoon extra reduced sauce over the meat. Sprinkle with thinly sliced scallions and cilantro if using. Serve with steamed rice or buns and optional chili oil or chiles on the side.
- 11
Make-ahead and storing
Cooked brisket keeps well refrigerated for 3–4 days; reheat gently in its sauce to avoid drying. For longer storage, freeze in an airtight container with braising liquid for up to 3 months.
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