Hawaiian-Inspired Beef Brisket
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
Preparation Instructions:
Preheat oven to 325°F.
Pat the brisket dry with paper towels, and season on both sides with salt and pepper.
Add oil to a heavy pot on the stovetop. Sear the brisket on each side over medium-high heat.
Add the broth and the soy sauce to the pot and bring to a boil.
Add the garlic, ginger, cilantro, aniseed, 1/4 tsp. ground pepper, and the sugar. Stir to dissolve the sugar, cover, transfer to the oven, and cook for 2–1/2 hours, or until the meat is fork tender, but not falling apart.
Transfer the meat to a shallow baking dish and cover with tightly with foil or a lid while you finish the sauce. Strain the sauce through a mesh sieve and return to the pot. Return pot to the cooktop, and bring to a rapid boil, uncovered. Let it reduce to about half, until it starts to become syrupy.
Slice meat across the grain. Spoon reduced sauce over meat and serve.
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More About This Recipe
This cooks best in large dutch oven or heavy stockpot with a tight-fitting lid.
If you enjoyed this recipe, check out more beef recipes here.
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