Ingredients:

  • 1 (4-5 pound) beef brisket, point cut (1.8-2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup low-sodium soy sauce (240 ml)
  • 1/2 cup sake (120 ml)
  • 1/4 cup brown sugar, packed (50g)
  • 1/4 cup rice vinegar (60 ml)
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 2 cups beef broth (480 ml)
  • 1 cup dry red wine (240 ml)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch (0.6 cm) of fat cap. Pat dry with paper towels.
  2. In a bowl, whisk together all marinade ingredients until well combined.
  3. Place the brisket in a large resealable bag or container. Pour the marinade over the brisket, ensuring it’s fully coated. Seal the bag, removing excess air. Marinate in the refrigerator for at least 12 hours, or preferably 24 hours, turning occasionally.
  4. Preheat oven to 300°F (150°C).
  5. Remove the brisket from the marinade (reserve the marinade). Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Season with salt and pepper.
  6. Add beef broth and red wine (if using) to the Dutch oven. Bring to a simmer. Pour the reserved marinade over the brisket.
  7. Cover the Dutch oven tightly with the lid. Transfer to the preheated oven and cook for 6-8 hours, or until the brisket is fork-tender and reaches an internal temperature of 203°F (95°C).
  8. Remove the Dutch oven from the oven. Let the brisket rest, covered, for at least 30 minutes before slicing. Important: Longer resting = juicier brisket.
  9. Remove the brisket from the Dutch oven and place it on a cutting board. Using a sharp knife, slice the brisket against the grain into thin slices. Serve with braising liquid spooned over the top.