Ingredients:

• 1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)

• 1 tablespoon vegetable oil
• 1/2 cup water
• 1/4 cup chili garlic sauce
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• Kimchee (optional

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Heat oil in stockpot over medium heat until hot. Place Boneless Beef Brisket Flat Half in stockpot; brown evenly.

2. Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork tender.

3. Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.

4. Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

Source: beefitswhatsfordinner.com