Beef Brisket with Onions and Chile

Name: Beef Brisket with Onions and Chile
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 2 onions, diced; ½ fresh red finger chile, seeded and thinly sliced; 3 tablespoons extra virgin olive oil; Soy sauce; 5 cups chicken stock, preferably homemade or canned low-sodium broth, plus more as needed; 1 celery stalk, diced; 2 carrots, diced; Salt and freshly ground black pepper; 2½ pounds beef brisket; 1 pound fresh egg noodles

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

I think of this as an Alsatian-Jewish-Chinese dish, so it’s representative of both my roots and the things I love. You’ve got oven-braised beef brisket, transformed by a caramelized onion crust; the chile adds a great kick.

Ingredients

3 tablespoons extra virgin olive oil
½ fresh red finger chile, seeded and thinly sliced
2 onion

Europe
Asia
Germany
China
Main course
Mediterranean

Method

Preheat the oven to 325°F.
Heat the oil in a skillet over medium-low heat. Add the chile and half the diced onions and cook, stirring occasionally, until brown. Remove from the heat and cool.
Meanwhile, trim excess fat off the brisket, leavin