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Brisket broth or brisket noodle soup

 

Sprinkle 2 lb brisket with 4 tsp kosher salt and pepper 

Heat dutch oven on medium high heat and add 
  • 2 Tbsp oil
Once the oil is hot add
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
When fragrant, (fast, like 30 seconds!) add
  • 2 whole star anise
  • 1 cinnamon stick
  • 1.5 Tbsp. brown sugar or agave 
  • 2 Tbsp. rice vinegar 
  • 2 Tbsp soy sauce
  • the prepared brisket, above 
Stir all that around for a few minutes and add 
  • 10 Cups water
  • 1 Tbsp. hondashi
  • at least 2 Tbsp gochujang
    • i think its good to add some mild and some hot and you can add more if you taste. I want lots of flavor more than lots of heat
You can also skip browning, put everything but meat into pot and taste for salt and then boil away. I like the garlic and ginger in the soup so if I was sauteing it first i would probably add raw after the water is in.

In either case, once the water is in bring to boil and cook for at least 2 hours until brisket is done, you can cook longer and the beef will fall apart which is fine, really.


blanch and refresh 4 bok choi
cook and refresh some sort of noodle
slice 2 scallions 

One thing the soup could look like is beef, veggie, noodle, scallion, bean sprouts then ladle the broth over all of that with
  • 0.25 tsp sesame oil per bowl (or less)
and you can finish with 
  • Pickled vegetables
  • Toasted seseme seeds 

You will have left over brisket. You can make
  • beef with broccoli
  • brisket fried rice
  • brisket salad
  • brisket sandwiches (maybe with lettuce tomatoes and mayo, a Brisket LT)
  • XFF style noodles 



Adapted from Meehan 101 Easy Asian Recipes

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