Gochujang Braised Brisket

At the April pop up market we served this brisket on slider buns, with Mama Lil's Bread & Butter pickles, but you can serve it on its own or however you like!

Gochujang Braised Brisket

Total Time4-4.5 hours
Prep20 min
Cook3.5-4 hr
Yield :serves 12-16

Ingredients

  • 1 piece center cut brisket, 4-5 lbs
  • 1 tsp extra virgin olive oil
  • 2 T kosher salt, divided
  • 1 T black pepper, divided
  • 8 carrots (about 1 lb), peeled and cut into 2 inch pieces
  • 1 large onion, peeled and cut into wedges with stem end left intact
  • 2 cloves garlic, minced
  • 2 T honey
  • 5 T gochujang (fermented korean chili paste)
  • 2 quarts water with 2 tsp classic beef base mixed in (beef broth)
  • 3 T fish sauce
  • 3 T soy sauce  

Preheat oven to 350 degrees.  Heat oil in 6 quart dutch oven under medium-high heat.  Season brisket with half the salt and pepper, then sear on each side until dark, about 4 minutes, fat side first.  Remove brisket and add carrots and onions, sprinkle remaining salt and pepper and cook them until they begin to soften, stirring occasionally.  Add garlic, honey, and gochujang, coat vegetables, then add broth fish and soy sauces, stir all together.

Add brisket to pot and bring liquid to a boil.  Lid the pot and put into the oven.  Each hour check in oven and baste with braising liquid as it reduces, until brisket is fork tender, about 3.5-4 hours.  Let cool in pot with liquid to preserve moisture.  Remove brisket from sauce and slice against the grain.  Return to sauce and reheat on medium until warmed, then it’s ready to serve!