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

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat8g
Saturated Fat2.5g
Cholesterol55mg
Sodium1880mg
Total Carbohydrate6g
Dietary Fiber0g
Sugars3g
Protein21g