| Level: | Easy |
| Total: | 3 hr 35 min |
| Prep: | 15 min |
| Cook: | 3 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 5-pound beef brisket, well-trimmed (no more than 1/8 inch of fat on top)
- Salt and freshly ground black pepper
- 1/4 cup olive or vegetable oil
- 4 cloves garlic, chopped
- 2 to 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 red chiles, such as Fresno or Thai, seeded and chopped
- 1 large or 2 medium onions, chopped
- One 1-inch piece ginger root, peeled and grated
- 2 tablespoons tomato paste
- 3 cups beef stock
- 1/2 cup tamari
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 2 3/4 cups chicken stock
- 2 tablespoons butter
- 1 1/2 cups basmati rice
- Salt
- 1 cup baby spinach, packed
- 1/2 cup fresh cilantro leaves, packed
- 1 lime, zested and rserved
- Sliced scallions
- Toasted sesame oil
- Toasted sesame seeds
- Sriracha or other hot sauce
Instructions
- Preheat the oven to 325 degrees F.
- For the brisket: Bring the beef to room temp and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Add the meat and brown on both sides, then remove. Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger. Season with salt and pepper, and stir 8 to 10 minutes. Add the tomato paste, and stir. Then, add the stock, tamari, mirin and vinegar. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
- Remove the brisket from the sauce. Puree the sauce to smooth in a food processor or with an immersion blender, if desired. Slice the brisket and add back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat, stirring gently.
- For the rice: The night you serve, heat the stock and butter to a boil. Add the rice and stir. Season with salt and cover, reduce the heat to a simmer, medium low. In a food processor, pulse the spinach and cilantro into a fine chop. After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest. Cover and cook until the rice is tender, about 3 minutes. Fluff with a fork. Cut the zested lime into wedges.
- Fill the bowls with the green rice and make a well in the center of the bowl. Fill with the beef, and top with the juice from a wedge of a lime, scallions, drizzle of sesame oil, sesame seeds and a few drops of hot sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1159 |
| Total Fat | 83 g |
| Saturated Fat | 29 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 60 g |
| Cholesterol | 277 mg |
| Sodium | 1525 mg |
Reviews
Watch out on the ingredients, the recipe skip’s ingredients needed for the beef. Beef ingredients stop at “rice vinegar”. I sear the beef as recommended and then put in the pressure cooker for 40 min on high. Pull/shred the beef and use the next day for the most flavor. Grenada rice is amazing as instructed, as long as you don’t get mixed up from the recipe as stated.
I used this recipe to reheat some leftover brisket, and it was AMAZING!
Absolutely delicious! I will never make BBQ brisket again! Big party pleaser!
Great food! My whole family loves it. Good job Rachel!
delicious!!
Yum, and easy!
It a very delicious meal we love it and make it a least once every week
This was a very tasty meal. The green rice had a totally diffent taste than expected. The meat and sauce was excellent. Keep up the great work Rachael.
All I can say is OMG! This was so delicious, my whole family loved it! The sauce made it. I wonder how it would turn out in a crock pot? I will definitely make this again. Way to go Rachael!
very good! the drizzle of sesame oil at the end adds a great depth of flavor!