1 boneless beef brisket, flat cut (2-1/2 to 3-1/2 lb.) 1 Tbsp. vegetable oil 1/2 c. water 1/4 c. chili garlic sauce* 2 Tbsp. brown sugar 2 Tbsp. reduced-sodium soy sauce Kimchee (optional) *
What to do:
1. Heat oil in stockpot over medium heat until hot. Place beef brisket 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 2-1/2 to 3 hr. or until brisket is fork-tender. 3. Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 min. or until reduced by half. 4. Trim fat from brisket. Carve diagonally across the grain into thin slices. Pass sauce. Serve with kimchee, if desired.
* Cook's Tip: Chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.
* Cook's Tip: Kimchee is a spicy and pungent Korean condiment consisting of pickled vegetables. Kimchee is available in Asian markets and the Asian section of most supermarkets.