Beef Brisket with Asian Chili Sauce

Beef Brisket gets spiced up with easy to create Asian flavors. Kimchee side, optional!

  • 4
    hrs
  • 8
    SERVINGS
  • 220
    Cal
  • 30 g
    Protein

Ingredients:

  • 1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1/4 cup chili garlic sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • Kimchee (optional)

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Place Boneless Beef Brisket Flat Half in stockpot; brown evenly.

  2. Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.

  3. Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.

  4. Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.

224 CALORIES

0 % *

2g SAT FAT

0 % DV **

30g PROTEIN

0 % DV

2.7 mg IRON

0 % DV

7.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 224 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 51 mg Cholesterol; 348 mg Sodium; 7 g Total Carbohydrate; 30 g Protein; 2.7 mg Iron; 4.5 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.1 mg Zinc; 30.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

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