INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW
Check out this tender beef brisket recipe, made spicy with gochujang, gochugaru chile flakes, sesame oil, garlic, and lots of fresh ginger.
Provided by Melissa Clark
Categories Brisket Super Bowl Instant Pot Slow Cooker Pressure Cooker Meat Beef
Yield 8 servings
Number Of Ingredients 24
Steps:
- To pressure cook it:
- Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
- Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
- If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
- Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
- To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
- Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
- Slow Cooker Variation:
- Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.
KOREAN COLESLAW
Skip the mayo and add sesame oil, honey and rice vinegar to give a Korean-style twist to your next side of coleslaw.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except nuts and sesame seed.
- Refrigerate 1 hour.
- Sprinkle with remaining ingredients just before serving.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW
Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in my kitchen, where it adds a more intense, complex bite than other hot sauces. Here I use it to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can't find gochujang, Sriracha makes a good though slightly less spicy substitute. And if you're not a coleslaw fan, you can certainly skip it and simply serve some kimchi or a salad on the side.
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- PreparationTo pressure cook it: Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
- Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
- If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
- Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
- To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
- Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
- Slow Cooker Variation: Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.
- Reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
- Buy the full book from Amazon.
SPICY KOREAN COLESLAW
Cabbage is a popular and healthy food, particularly in Korean cooking. This spicy version of cole slaw can be used as a replacement for Kimchi in a pinch!
Provided by Carolyn Haas
Categories Other Salads
Time 10m
Number Of Ingredients 13
Steps:
- 1. Mix all of the dressing ingredients together in a small bowl.
- 2. Put cabbage, onions and scallion in large bowl. Pour dressing over the cabbage, onions, and scallions. Mix to combine.
- 3. Can be refrigerated for a few hours before serving for flavors to combine.
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