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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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4–6 servings


3-lb. piece untrimmed beef brisket


tsp. garlic powder


tsp. freshly ground pepper


Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more


head of garlic, cloves coarsely chopped


cup apple cider


cup oyster sauce


cup soy sauce


Tbsp. Worcestershire sauce


Tbsp. vegetable oil


cup dry red wine


medium carrots, peeled, cut on a diagonal into 1″ pieces


14.4-oz. bag frozen pearl onions


cup pitted dates (about 20)

Chopped parsley (for serving)


  1. 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.

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