Beef Brisket with Asian Chili Sauce
- Heat oil in stockpot over medium heat until hot. Place 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 2-3/4 to 3-1/4 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.
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.