FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Braised Beef Brisket, Miso, and Morita Chilli
Braised Beef Brisket, Miso, and Morita Chilli
Mexican
Main
Over 2 hours
Beef
Easy
Serves
6

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
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Get a pan smoking hot and sear the brisket until browned all over. Remove the brisket from the pan and set aside. 
  2. 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.)
  3. Preheat the oven to 200°C.
  4. 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.
  5. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Mr Lyan
Paloma
Mexican
Drink
15 mins
Drink
Easy
Breddos
Tuna Tostada, Butter-Braised Jalapeños and Soy
Mexican
Starter
30 mins
Fish
Easy
Breddos
Porter-Braised Beef Short Ribs
Mexican
Main
Over 2 hours
Beef
Easy