Tender Beef Brisket Boiled and Sliced
Easy and Delicious Boiled Beef Brisket Recipe
Thinking about how to provide my pregnant wife with sufficient protein, I wanted to prepare beef. Since undercooked beef is not ideal, I decided to make a tender brisket dish served in a warm, light broth. This recipe is perfect for those seeking a nutritious and comforting meal.
Main Ingredients- Beef Brisket 600g
- Enoki Mushrooms 1 pack
- Chives 1 bunch
- Onion 1
- Radish 200g
- Green Onion 1 stalk
- Peppercorns 0.3 Tbsp (or 1/2 tsp)
- Apple 1
- Water 2.5L
- Gochu (Red Chili Pepper) 1 (optional)
- Ginger (thumb-sized piece) 1
Dipping Sauce Ingredients- Broth from boiling beef 6 Tbsp
- Soy Sauce 4 Tbsp
- Mustard 0.7 Tbsp (or 1 tsp)
- Sugar 0.5 Tbsp (or 1/2 tsp)
- Vinegar 1 Tbsp
- Minced Garlic 0.5 Tbsp (or 1 tsp)
- Finely minced onion 1.5 Tbsp
- Finely chopped green onion 1.5 Tbsp
Broth for Serving- Broth from boiling beef 500ml
- Soup Soy Sauce 1.5 Tbsp
- Salt 1 pinch
- Broth from boiling beef 6 Tbsp
- Soy Sauce 4 Tbsp
- Mustard 0.7 Tbsp (or 1 tsp)
- Sugar 0.5 Tbsp (or 1/2 tsp)
- Vinegar 1 Tbsp
- Minced Garlic 0.5 Tbsp (or 1 tsp)
- Finely minced onion 1.5 Tbsp
- Finely chopped green onion 1.5 Tbsp
Broth for Serving- Broth from boiling beef 500ml
- Soup Soy Sauce 1.5 Tbsp
- Salt 1 pinch
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for about 30 minutes to remove any blood. Thoroughly draining the blood is key to a clean, fresh taste without any gamey odor.
Step 2
To ensure the meat cooks evenly, cut the 600g brisket into two or three pieces. Avoid cutting it too small, as this can affect the texture; moderate-sized pieces are best.
Step 3
In a large pot, add 2.5L of water. Toss in the prepared radish, gochu (optional), onion, peeled apple, peppercorns, large chunks of green onion, and sliced ginger. Bring to a rolling boil. Adding these aromatics while boiling helps to eliminate any unwanted odors from the beef and deepens the broth’s flavor.
Step 4
Now, let’s prepare the dipping sauce. Finely mince the onion that will go into the sauce. The natural sweetness of the onion will wonderfully infuse the sauce.
Step 5
Also, finely chop the green onion for the sauce. The fresh aroma of the green onion will add another layer of flavor to the sauce.
Step 6
In a bowl, combine 4 Tbsp of soy sauce, 0.5 Tbsp of sugar, and 0.7 Tbsp of mustard. Mix well. The gentle heat from the mustard, the savory depth of the soy sauce, and the sweetness of the sugar will create a beautifully balanced flavor.
Step 7
Add 1 Tbsp of vinegar and 0.5 Tbsp of minced garlic to the mixture. The vinegar helps to cut through any richness, while the garlic adds a pleasant pungency.
Step 8
Finally, stir in the finely minced onion and chopped green onion that you prepared earlier. The fresh texture of these vegetables remaining in the sauce makes it even more delicious.
Step 9
Add 6 Tbsp of the beef broth (from boiling the brisket) to the sauce and stir until all ingredients are well combined. Your delicious dipping sauce is now ready! Feel free to adjust the seasonings to your preference.
Step 10
Once the broth in step 2 is boiling, carefully add the brisket that has had its blood removed. Cover the pot and simmer on medium-low heat for about 40 minutes to 1 hour, or until the meat is very tender. You can check for doneness by inserting a skewer; if it goes in easily with no pink juices, it’s perfectly cooked.
Step 11
While the beef is boiling, prepare the enoki mushrooms by trimming the ends and separating them into individual strands. Wash the chives and cut them into about 5cm lengths.
Step 12
Once the brisket is tender, remove it from the pot and let it cool slightly. Then, slice it into bite-sized pieces, about 0.5cm thick. Slicing it immediately after boiling can cause it to fall apart, so a slight cooling period is recommended. Arrange the sliced brisket attractively in a pot (a shallow hot pot or a regular pot works well). In the center, artfully place the prepared chives and enoki mushrooms. Pour in 500ml of the serving broth, seasoned with 1.5 Tbsp of soup soy sauce and a pinch of salt, and bring it to a gentle simmer. This creates a warm and hearty beef brisket hot pot. Enjoy your meal!
