Slow-Cooked Beef Brisket with Teriyaki Glaze
This is a great weekend dish when you have the time to let a dish cook for 3 hours or so.
Serves: 8Hands-on: 10 minutesTotal: 3 hours 20 minutesDifficulty: Easy
- 1 beef brisket (1½ lb.), trimmed
- ¼ cup peanut oil
- ½ cup soy sauce
- 2 cups chicken broth
- ½ cup sake
- 6 garlic cloves
- 1 piece fresh gingerroot (2”), smashed flat
- ½ cup store-bought teriyaki glaze
- 1 Tbsp. tomato paste
- In a heavy pot large enough to accommodate all the ingredients, heat the oil on medium-high until barely smoking. Brown the brisket well on both sides. Wipe out the excess oil in the pot and add soy sauce, chicken broth, sake, garlic, and ginger.
- Bring the liquid to a boil, then reduce to a very gentle simmer. Cover the pot and simmer as gently as possible for about 3 hours, or until a knife inserted into the deepest part of the meat comes free with no resistance.
- Preheat broiler. Carefully transfer the meat to a foil-lined baking sheet. Mix the teriyaki glaze with the tomato paste and pour over the brisket. Broil for about 4 minutes or until the glaze is well browned and bubbling. Serve hot.