beef brisket with asian chili sauce
- 1 boneless beef brisket, flat cut (2 1/2 to 3 1/2 lbs)
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/4 cup chili garlic sauce
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly.
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 hours or until brisket is fork-tender.
Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with 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.
Nutrition information per serving, 1/6 of recipe: 224 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 51 mg cholesterol; 348 mg sodium; 7 g carbohydrate; 0 g fiber; 30 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 2.7 mg iron; 30.2 mcg selenium; 7.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB12, selenium and zinc; and a good source of vitaminB6 and iron.
Nutrition information per serving, 1/8 of recipe: 168 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 39 mg cholesterol; 261 mg sodium; 5 g carbohydrate; 0 g fiber; 22 g protein; 3.3 mg niacin; 0.2 mg vitamin B6; 1.6 mcg vitamin B12; 2.0 mg iron; 22.6 mcg selenium; 5.3 mg zinc.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.