Korean Style Beef Brisket

The ultimate “on the cusp” recipe—bridging the last cold snap of late winter with the bright promise of early spring.

This irresistible brisket dish features the spicy, layered flavors of kimchi, a Korean condiment staple. It’s the ultimate “on the cusp” recipe—bridging the last cold snap of late winter with the bright promise of early spring. A harmonious balance of hearty and fresh, this dish pairs exquisitely with our bold 2020 Brut Rosé. Serves six. Allow three to four hours of roasting time and enjoy our beef brisket recipe, Korean style.

Ingredients

1 brisket of the highest quality beef, about 2 – 3 lbs
Kosher salt and black pepper
1 tablespoon vegetable oil
2 bunches green garlic – washed, dried and trimmed. Finely dice the white and pale green parts
1 head garlic (remove as much as possible of the papery skin. Slice head in half, on the equator)
1 bunch fresh marjoram leaves, or about 2 tablespoons dried thyme
1/2 bottle of Pinot Noir
1/2 bottle of Chardonnay
About 2/3 cup kimchi juice
About 2/3 cup your favorite chili sauce, such as ssamjang

How to Make

Preheat over to 300 degrees.

Preheat roasting pan on the stove over medium heat. The ideal is a cast iron roasting pan – not too big, that can hold the brisket snugly.

Pat dry the brisket and generously rub all sides with salt and black pepper. Slick the pan with a bit of vegetable oil and brown the brisket, about 5 to 7 minutes per side.

Add about half the Chardonnay and half the Pinot, then add the minced green garlic and one half of the garlic head. Add the fresh marjoram or dried thyme. Cover tightly and transfer the brisket to the preheated oven. Bake undisturbed for about two hours.

Meanwhile, prepare the sauce: In a sauce pan, add the remaining white and red wines, the remaining half garlic head, salt and pepper to taste and reduce by about a third over medium heat. Add the kimchi juice and the chili sauce, cover and simmer on low heat for at least an hour. It will be very flavorful but not too thick. Remove the garlic and squeeze the cloves into the sauce. Keep warm.

Back to the brisket: Check brisket at about the 2 hour point, rotate and baste with the accumulated juices. Return back to the oven, covered for about one more hour. At this point, it should be tender, but not falling apart. Brush a generous amount of the warm sauce all over the brisket. Return to the over – no cover to crust the top a bit, about 15 more minutes.

To serve, carefully remove the brisket from the roasting pan to a cutting board. Slice the brisket, then transfer to a warm platter. Brush generously with more of the warm sauce and serve.