Hoisin-Glazed Brisket with Aromatic Garlic and Onion
This tender beef brisket is perfectly seasoned and glazed with a rich hoisin sauce. Complemented by aromatic garlic and flavorful red onions, it is slow-roasted to perfection, turning each slice into a fork-tender masterpiece. Perfect for a family dinner or an intimate gathering, serve this succulent dish with hoisin-infused fried rice and enjoy the delightful fusion of savory and slightly sweet flavors.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
beef brisket
2 lbs (trimmed of fat)
rice wine vinegar
3 tablespoons
ground ginger
1/2 teaspoon
white pepper
1 teaspoon
salt
1 teaspoon
hoisin sauce
1 cup
minced garlic
1 tablespoon
diced red onions
2 tablespoons
Instructions
1
Begin preparations two hours before cooking by rubbing rice wine vinegar over all sides of the beef brisket, ensuring even coverage. Wrap the seasoned brisket in plastic wrap and refrigerate for optimal flavor infusion.
2
Preheat your oven to 325°F (163°C). Line a roasting pan with aluminum foil to catch drippings and allow for easy cleanup.
3
With a sharp knife, score both the top and bottom surfaces of the brisket in a diagonal pattern, creating approximately 1-inch diamond shapes. This allows the flavors to penetrate deeply.
4
Prepare the dry rub by mixing ground ginger, white pepper, and salt together. Thoroughly rub this spice blend over both sides of the brisket, ensuring it gets into the scored cuts.
5
Place the brisket into the prepared roasting pan. Bake for an initial 15 minutes to sear and lock in the flavors.
6
As the meat begins to roast, combine the hoisin sauce, minced garlic, and diced red onions in a bowl. Ensure this mixture is well-blended for even basting.
7
After 15 minutes, remove the brisket from the oven and carefully flip it over. Generously baste the top and sides with the sauce, paying special attention to working it into the score marks. Return the brisket to the oven.
8
Roast for an additional 30 minutes, then repeat the turn-and-baste process. For a medium-rare finish, roast for another 30 minutes. For medium, repeat once more for an extra 30 minutes. For a medium-well doneness, conduct one more turn and baste, adding another 30 minutes to the total cooking time.
9
Once cooked to your liking, transfer the brisket to a cutting board. Allow it to rest for at least 5 minutes, letting the juices redistribute through the meat for tenderness.
10
Slice the brisket against the grain to maintain texture and tenderness. Drizzle any remaining sauce from the roasting pan over the slices for enhanced flavor.
11
For a complementary side dish, prepare fried rice, infusing it with hoisin sauce (one teaspoon of sauce for every three servings of rice). Serve and enjoy the meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hoisin-Glazed Brisket with Aromatic Garlic and Onion?
It is a tender beef brisket dish that is seasoned with a dry rub, slow-roasted, and glazed with a rich mixture of hoisin sauce, garlic, and red onions.
What cut of meat is required for this recipe?
The recipe requires 2 lbs of beef brisket, which should be trimmed of fat before preparation.
How should I prepare the brisket before cooking?
Two hours before cooking, rub rice wine vinegar over all sides of the meat, wrap it in plastic wrap, and refrigerate it to infuse flavor.
What oven temperature is needed for roasting the brisket?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
Why is the brisket scored before cooking?
Scoring the brisket in a diagonal pattern creates 1-inch diamond shapes that allow the dry rub and glaze to penetrate deeply into the meat.
What ingredients are in the dry rub spice blend?
The dry rub is made by mixing 1/2 teaspoon of ground ginger, 1 teaspoon of white pepper, and 1 teaspoon of salt.
How do I prepare the roasting pan?
Line the roasting pan with aluminum foil to catch drippings and ensure an easy cleanup process.
What is the initial cooking step in the oven?
The brisket is first baked for 15 minutes to sear the meat and lock in the flavors before any sauce is applied.
What are the components of the hoisin glaze?
The glaze consists of 1 cup of hoisin sauce, 1 tablespoon of minced garlic, and 2 tablespoons of diced red onions.
When should the first basting occur?
After the initial 15 minutes of roasting, remove the meat, flip it over, and generously baste the top and sides with the hoisin mixture.
How often should the brisket be basted during roasting?
The brisket should be turned and basted every 30 minutes until it reaches your desired level of doneness.
How long does it take to cook the brisket to medium-rare?
For medium-rare, roast for an initial 15 minutes followed by two 30-minute intervals of roasting and basting.
What is the total cooking time for a medium-done brisket?
To reach medium doneness, roast for the initial 15 minutes plus three additional 30-minute intervals of turning and basting.
How do I achieve a medium-well level of doneness?
For medium-well, perform one extra turn-and-baste cycle beyond the medium stage, adding another 30 minutes to the total roasting time.
Is it necessary to let the meat rest after cooking?
Yes, transfer the brisket to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.
What is the best way to slice the roasted brisket?
Slice the brisket against the grain to ensure the meat maintains its texture and stays tender.
Should I use the leftover sauce from the roasting pan?
Yes, drizzling the remaining sauce from the pan over the meat slices enhances the overall flavor.
What is a recommended side dish for this meal?
The recipe suggests serving the brisket with hoisin-infused fried rice.
How do I infuse fried rice with hoisin sauce?
Add one teaspoon of hoisin sauce to the fried rice for every three servings of rice being prepared.
How many servings does this brisket recipe make?
The recipe is designed to provide approximately 6 servings.
Can I skip the rice wine vinegar step?
The vinegar rub is recommended for optimal flavor infusion, but it should be done two hours before you plan to start cooking.
What kind of flavor profile does this dish have?
The dish features a fusion of savory and slightly sweet flavors complemented by aromatic garlic and onion.
Is the dry rub applied to both sides of the meat?
Yes, thoroughly rub the spice blend over both sides of the brisket, making sure it gets into the scored cuts.
Do I need to wrap the meat in foil while it roasts?
No, the meat is roasted uncovered in a lined pan, though it is wrapped in plastic during the pre-cook refrigeration stage.
How much rice wine vinegar is used?
The recipe calls for 3 tablespoons of rice wine vinegar.
How much hoisin sauce is needed in total?
You will need 1 cup of hoisin sauce for the main brisket glaze, plus extra if you are making the recommended side of fried rice.
What aromatics are used in the glaze?
The primary aromatics used in the glaze are minced garlic and diced red onions.
What tool is best for scoring the brisket?
A sharp knife is required to score the diagonal pattern into the top and bottom surfaces of the brisket.
Is this dish suitable for a family dinner?
Yes, its tender texture and flavorful glaze make it perfect for a family dinner or an intimate gathering.
Can I use white onions instead of red onions?
The recipe specifically calls for diced red onions for their flavor, but white onions could be used as a substitute if necessary.