Kalbi jjim is a classic Korean braised short rib dish my family ate at countless celebrations. This recipe nods to that tradition while also paying homage to my favorite NYC delicatessen staple: brisket. This hearty crowd-pleasing roast, braised in a luscious soy and oyster sauce combo, takes a lot less time than traditional Korean kalbi jjim would and results in much more to share too. Cut the brisket in half if it doesn’t fit in one pot, and if it comes with a fat cap, trim only the fat that extends beyond the meat. The fat will render slowly and help baste the brisket during cooking. Sweet dates (subbing in for traditional jujubes) lend a balancing touch to the savory jus, and frozen pearl onions will save you peeling time.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Rubber Spatula
$13 At Amazon
Slotted Spoon
$11 At Amazon
Mesh Sieve
$13 At Amazon
Tongs
$21 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
1
2
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1
1
1
½
½
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1
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3
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1
Preparation
Step 1
Place a rack in lower third of oven; preheat to 300°. Pat one 3-lb. piece untrimmed beef brisket dry with paper towels. Sprinkle all over with 2 tsp. garlic powder, 1 tsp. freshly ground pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and rub into grain. Set aside. Whisk 1 head of garlic, cloves coarsely chopped, 1 cup apple cider, ½ cup oyster sauce, ½ cup soy sauce, and 1 Tbsp. Worcestershire sauce in a small bowl to dissolve oyster sauce. Set garlic mixture aside.
Step 2
Heat 1 Tbsp. vegetable oil in a large ovenproof pot or Dutch oven over medium. Pat brisket dry again. Cook, turning occasionally and reducing heat if needed, until browned, 3–4 minutes per broad side, 1–2 minutes per short sides (you may need to hold up with tongs). Transfer to a baking sheet or large plate.
Step 3
Add 1 cup dry red wine to pot (be careful; it will sputter), scraping up browned bits with a heatproof rubber spatula. Cook until reduced by half. Mix in reserved garlic mixture; remove from heat. Carefully return brisket to pot and pour in ½ cup water. If liquid does not reach halfway up brisket, then add up to another ½ cup water to get it there. Cover pot tightly with a lid or foil and transfer to oven; braise brisket 2 hours.
Step 4
Remove pot from oven. Add 3 medium carrots, peeled, cut on a diagonal into 1" pieces, one 14.4-oz. bag frozen pearl onions, and 1 cup pitted dates (about 20) and stir into liquid. Re-cover and cook until meat is tender but still holds its shape, about 1 hour. Transfer brisket to a cutting board, tent with foil, and let rest 20 minutes.
Step 5
Meanwhile, remove carrots, onions, and dates with a slotted spoon and place in a medium bowl; set aside. Line a sieve or colander set over a large bowl with cheesecloth or several layers of paper towels. Carefully pour jus in pot into bowl; discard cheesecloth and solids. Taste jus and season with salt and pepper.
Step 6
Slice brisket against the grain and arrange on a platter; pour jus over as desired. Arrange reserved carrots, onions, and dates around. Serve with any remaining jus alongside. Top with chopped parsley.
Leave a Review
Reviews (5)
Back to TopEasy prep with a delicious meal. The meat was so tender and flavorful. A slight sweetness from the dates were a hit. I didn’t have the pearl onions so I used sliced yellow onion tasty bite with the meat. Definitely a dish to make again.
Sharon L
Katy, TX
2/15/2023
Amazing recipe. Did tweak it because of what I had on hand. I didn’t have oyster sauce so substituted mirin and added an extra tablespoon of worcestershire sauce. Once sauce was done, laid medium thick sliced onion down and rested brisket on top so they were part of the whole cooking process. My brisket was almost 6 pounds so upped the time to 4hrs for the first part, basting a few times. For the next part took brisket out and sliced it and put back in snuggly together but basting it between slices and added the carrots. I didn’t have dates or pearl onions to add. Cooked for an other 90 minutes. Let it cool, transferred from roasting pan to a smaller crock pot that it fit in snuggly in with sauce almost covering it. Put in the fridge like that with tight lid overnight. Next day let it rest on the counter two hours ahead to bring closer to room temperature and then 1 hr in the oven at 250 degrees to reheat. It was incredibly delicious and everyone raved about it! Thanks so much for the recipe!! Next time will try with oyster sauce, dates and pearl onions to compare. I bet also yummy!
Julia Mc
Vancouver BC
2/19/2023
I made this tonight for my husband and myself. I saw it in my March issue. I have been a long time subscriber. I followed the recipe exactly which I typically do the first time I make a recipe. It was relatively easy and absolutely delicious. My husband says it’s one of the best recipe beef dishes he has ever eaten. The meat was so tender and the carrots, dates and onions make a sweet and savory vegetable side dish. I made orzo to go with the brisket to soak up all the juices. Looking forward to leftovers tomorrow!
Rebecca Wilson
Washington DC
2/24/2023
I think this is the best meat recipe I have ever made! My family devoured it. The only bad thing is that there are no leftovers. I followed the recipe and would not change one thing. I served it with Cornbread Cheddar Biscuits (October, 2022). We all had happy tummys!
susan schmitz
Madison, WI
2/27/2023
Hello! Do you think I could do the 2 hour braise one day, refrigerate, then pick up where I left off after work the next day? Thanks, Suzy
SuzyTalkenTalking
Salt Lake City, Utah
3/7/2023
Can anyone confirm that Apple Cider is used and NOT Apple Cider Vinegar? Thanks.
Ray S
Florida
3/11/2023
Pretty great, and fairly easy. I did use apple cider, not vinegar. Not sure the straining step is really necessary. Lots of leftover braising liquid, which would probably be good with rice noodles or something.
Carl
Centreville, VA
3/19/2023