Hawaiian-Inspired Beef Brisket
Savory Hawaiian brisket braised with star anise, soy, ginger and garlic. Sear, braise 2.5 hours, reduce sauce. Great hot or cold and even better next day.
This is an easy and delicious way to prepare brisket. The anise seed gives it a distinctive flavor. The meat can be served hot or cold, and is even better the next day. Based on a recipe by Hawaiian chef Sam Choy.
Yield: 8
- Sear the brisket, then braise with beef broth, soy, garlic, ginger, sugar and star anise at 325°F until fork tender.
- Rest the meat, strain and reduce the braising liquid to a syrupy glaze, then slice across the grain and serve.
- Works best in a heavy Dutch oven, can be made ahead, and tastes even better the next day.
Preparation Instructions:
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More About This Recipe
Frequently Asked Questions
Can I use a different cut of beef instead of brisket?
Yes. Choose a well-marbled, connective-tissue rich cut like chuck roast or short ribs. Cook time may vary. For similar texture, aim for low and slow braising until fork tender.
Can I make this recipe in a slow cooker or Instant Pot?
Yes. For a slow cooker, sear first, then cook on low for about 8 hours or high for 4 to 5 hours. For an electric pressure cooker, sear, then pressure cook on high about 75 to 90 minutes with a natural release of 10 to 15 minutes.
How do I know when the brisket is done?
The brisket is done when a fork slides into the meat easily but it still holds its shape. Internal temp for tender brisket is commonly around 190 to 205°F, but texture is the best test.
How should I store and reheat leftovers?
Cool and refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently in a covered dish in a 300°F oven or on the stovetop with some sauce to keep it moist.
What can I use instead of whole star anise or cilantro?
Substitute star anise with a pinch of ground anise, 1/4 teaspoon, or a pinch of Chinese five spice. If you do not like cilantro, use chopped parsley, green onions, or omit the herb.
How do I prevent the brisket from drying out or falling apart?
Sear first to lock in juices, keep a gentle simmer with the lid tight, and stop cooking when the meat is fork tender but not collapsing. Rest the brisket covered so juices redistribute before slicing.
Any tips for reducing the sauce to the right consistency?
Strain the braising liquid, then boil it uncovered until it thickens and becomes syrupy. Watch closely and stir to prevent burning. If short on time, finish with a small cornstarch slurry to thicken quickly.
What is the best way to slice brisket for serving?
Let the brisket rest covered, then slice thinly across the grain with a sharp knife. Cutting across the grain shortens muscle fibers and makes each bite tender.
Can I use a different cut of beef instead of brisket?
Yes. Choose a well-marbled, connective-tissue rich cut like chuck roast or short ribs. Cook time may vary. For similar texture, aim for low and slow braising until fork tender.
Can I make this recipe in a slow cooker or Instant Pot?
Yes. For a slow cooker, sear first, then cook on low for about 8 hours or high for 4 to 5 hours. For an electric pressure cooker, sear, then pressure cook on high about 75 to 90 minutes with a natural release of 10 to 15 minutes.
How do I know when the brisket is done?
The brisket is done when a fork slides into the meat easily but it still holds its shape. Internal temp for tender brisket is commonly around 190 to 205°F, but texture is the best test.
How should I store and reheat leftovers?
Cool and refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently in a covered dish in a 300°F oven or on the stovetop with some sauce to keep it moist.
What can I use instead of whole star anise or cilantro?
Substitute star anise with a pinch of ground anise, 1/4 teaspoon, or a pinch of Chinese five spice. If you do not like cilantro, use chopped parsley, green onions, or omit the herb.
How do I prevent the brisket from drying out or falling apart?
Sear first to lock in juices, keep a gentle simmer with the lid tight, and stop cooking when the meat is fork tender but not collapsing. Rest the brisket covered so juices redistribute before slicing.
Any tips for reducing the sauce to the right consistency?
Strain the braising liquid, then boil it uncovered until it thickens and becomes syrupy. Watch closely and stir to prevent burning. If short on time, finish with a small cornstarch slurry to thicken quickly.
What is the best way to slice brisket for serving?
Let the brisket rest covered, then slice thinly across the grain with a sharp knife. Cutting across the grain shortens muscle fibers and makes each bite tender.
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