Five-Spice Braised Brisket


  • 8 ounces ginger, skin on
  • 2 yellow onions, halved
  • 3 tablespoons vegetable oil
  • One 4-pound brisket
  • 3 tablespoons five-spice powder
  • Kosher salt and freshly ground pepper, to taste
  • 8 cups beef stock
  • 1 cup soy sauce
  • ½ cup hoisin sauce
  • ½ cup light brown sugar
  • 10 garlic cloves
  • 3 star anise
  • 3 whole cloves
  • 2 cinnamon sticks
  • 1 bunch scallions, cut into 2-inch pieces


1. Preheat the oven to 325°. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.

2. In a 5½-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate.

3. Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork tender, 3 to 3½ hours.

4. Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.


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