I serve this brisket alongside tri-color Asian coleslaw for Hanukkah, Purim, and Shabbat. The trend of Korean BBQ with a homey brisket makes perfect sense. The side coleslaw is a cooling counterpoint.
The New York Times is known for this recipe, and it's adapted here (i.e., for one thing, there's no fish sauce) for the kosher table. Leftovers would be perfect for brisket sliders.
1 4-5 pound brisket, cut into 3-4 pieces
1 tablespoon chili flakes
1 tablespoon paprika
2 ½ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 large onion, diced
1 tablespoon fresh minced ginger
1 cup beer
½ cup orange juice or apple juice
¼ cup Thai or Korean chili paste or Sriracha sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoon brown sugar
1 ½ teaspoons sesame oil
- One to two hours before roasting, rub the sections of brisket with the chili flakes, paprika, salt, and pepper. Refrigerate.
- When ready to roast the brisket, preheat oven to 325°F.
- Heat the oil in a large non-stick skillet or large cast iron pan, and add the meat a few pieces at a time, heating two minutes a side. Transfer to a large roasting pan.
- To the skillet, on medium heat, add the onion and cook to soften a few minutes.
- Stir in garlic and ginger, and then the beer, orange juice, chili paste (or sriracha), ketchup, soy sauce, brown sugar, and sesame oil. Spread this sauce over the meat.
- Roast until tender, 3-4 hours.
- Remove the meat from the pan and place the roasting pan on a stove burner on low. Using a whisk, stir the drippings on the stove to thicken to a sauce. (You can also add 1-2 tablespoons of flour to this to assist it in thickening). Slice the meat and spoon the sauce over the slices.
- Serve with coleslaw and fresh challah rolls.
Marcy Goldman is a cookbook author of several titles and host of the popular website, Betterbaking.com. This recipe is reprinted with permission from The Newish Jewish Cookbook (February 2019 River Heart Press).