Braised Beef Brisket, Miso, and Morita Chilli by Breddos

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Braised Beef Brisket, Miso, and Morita Chilli

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Braised Beef Brisket, Miso, and Morita Chilli

Mexican

Main

Over 2 hours

Beef

Easy

Serves

This endlessly versatile miso-braised brisket recipe is an umami and spice-forward dish that can be served in any way you like — sliced and served with rice, packed into some seriously deluxe sandwiches, or piled into tortillas with your favourite accompaniments.

Recipe courtesy of

Ingredients

1.5kg brisket cut into 7—10cm pieces
1 onion, sliced thinly
1/2 head of garlic, bashed and roughly minced
2 tbsp red miso (white also works)
4 morita chillies, slit through the body (or any dried smoky chilli)
2 star anise
1 tsp coriander powder
1 tin of chopped tomatoes
1 tbsp cumin seeds
1 tbsp ground white pepper
300ml water or stock
Few pinches of of salt
4 bay leaves
A few splashes of red wine if you have any spare, otherwise a splash of vinegar

Method

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Method

Get a pan smoking hot and sear the brisket until browned all over. Remove the brisket from the pan and set aside.
Heat 50ml oil in the same pan, add the sliced onion, and cook out for 10 minutes on a super low heat. Add the garlic, cumin, morita chilli, miso, star anise, coriander, and pepper, and stir to loosen the miso (at this stage you could add any spices you have lying around, cinnamon, ginger, fennel seeds, etc.)
Preheat the oven to 200°C.
Cook out for around 5 minutes then add the tomatoes, vinegar and stock/water. Reduce until a slick of oil appears on the surface of the tomatoes, then add the brisket back to the pan. Place a lid on and braise in the oven for 30—40 minutes. Reduce the oven temperature to 110°C and leave to braise overnight, or for about 8 hours.
Check the beef in the morning — you might need to cook it out for longer. Serve with anything from pasta to rice, noodles, gem lettuce cups, tortillas, bread, omelettes, etc.