Brisket Bowls

A delicious meal you’ll want to make over and over again!


For the brisket:

  • 1 5-pound beef brisket, well-trimmed (no more than 1/8-inch fat on top)
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil or vegetable oil, divided
  • 4 cloves garlic, chopped
  • 2-3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 red chili peppers, such as Fresno or Thai, seeded and chopped
  • 1 large or 2 medium onions, chopped
  • 1 1-inch piece of fresh ginger root, peeled and grated
  • 2 tablespoons tomato paste
  • 3 cups beef stock
  • 1/2 cup Tamari (dark soy sauce)
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar

For the green rice:

  • 2 3/4 cups chicken stock
  • 2 tablespoons butter
  • 1 1/2 cups basmati rice
  • Salt
  • 1 cup baby spinach, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 1 lime, zested, remaining lime reserved

For garnish:

  • Sliced scallions
  • Toasted sesame oil
  • Toasted sesame seeds
  • Sriracha or other hot sauce


Pre-heat the oven to 325°F.

For the brisket:

Bring the beef to room temperature and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Add the meat and brown on both sides, then remove. Add the remaining 1 tablespoon oil, then add the garlic, celery, carrots, chili peppers, onions and ginger. Season with salt and pepper and stir for 8-10 minutes. Add the tomato paste and stir. Add the stock, Tamari, mirin and vinegar. Add the brisket and cover. Braise in the oven until very tender, 2 1/2-3 hours.

Remove the brisket from the sauce. Puree the sauce to smooth in a food processor or with an immersion blender, if desired. Slice the brisket and add back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat, stirring gently.

For the rice:

The night you serve, heat the stock and butter to a boil. Add the rice and stir. Season with salt and cover, reducing the heat to medium-low to simmer. In a food processor, pulse the spinach and cilantro into a fine chop. After the rice has cooked, 15 minutes, stir in the cilantro, spinach and the lime zest. Cover and cook until the rice is tender, about 3 minutes. Fluff with a fork. Cut the zested lime into wedges.

Fill the bowls with the green rice and make a well in the center of the bowl. Fill with the beef, and top with the juice from a wedge of a lime, scallions, drizzle of sesame oil, sesame seeds and a few drops of hot sauce.

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Rachael Ray