Brisket Bowls (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 200 Minutes |
Ready In: 215 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat the oven to 325 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
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