Beef Brisket with Asian Chili Sauce

Main Ingredient: Black Canyon® Angus Beef Brisket, Flat Half
Servings: 6

An Asian twist to a classic gametime favorite. Kick up the heat with some spicy kimchee, and then serve this brisket in bao buns for an Asian-inspired slider.



1 Black Canyon® Angus Beef Brisket, Flat Half (2-1/2 to 3-1/2 pounds)
1 Tablespoon vegetable oil
1/2 Cup water
1/4 Cup chili garlic sauce
2 Tablespoons brown sugar
2 Tablespoons reduced-sodium soy sauce
Kimchee, Bean Sprouts (optional)


  1. Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly.
  1. Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender.
  1. Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
  1. Trim fat from brisket; carve diagonally, across the grain, into thin slices. Serve with sauce. Serve with kimchee, if desired.

Nutritional Information

Nutrition information per serving: 224 Calories; 8 g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat); 51 mg Cholesterol; 348 mg Sodium; 7 g Total Carbohydrate; 30 g Protein; 2.7 mg Iron; 4.5 mg Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.1 mg Zinc; 30.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.