Gochujang Brisket
, About 24 h (6–8 h braise + overnight chill)
Jewish-style slow-braised brisket with a Korean twist: gochujang, soy and ginger sauce, chilled overnight, sliced and reheated in its sauce.
| prepPreheat oven to 275–300°F / 135–150°C | |||||
| prepPreheat broiler | |||||
| 360 ml beef stock | Whisk stock, soy, sugar, gochujang | Top with onions, ladle over sauce | Foil, braise 275–300°F / 135–150°C, 6–8 hrs | Cool, chill overnight; slice, reheat 325°F / 165°C | |
| 60 ml soy sauce | |||||
| 3 tablespoons sugar | |||||
| 60 ml gochujang | |||||
| 5–6 lb / 2.3–2.7 kg brisket, flat end | Season brisket, broil both sides | Add ginger & garlic around brisket | |||
| salt | |||||
| pepper | |||||
| several slices fresh ginger | |||||
| 8 garlic cloves, smashed | |||||
| 2 onions, sliced | |||||
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