Preheat the oven to 325 degrees F.
For the brisket: Bring the beef to room temp and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Add the meat and brown on both sides, then remove. Add 1 tablespoon of the oil and then add the garlic, celery
, carrots, chiles, onions and ginger
. Season with salt and pepper, and stir 8 to 10 minutes. Add the tomato paste, and stir. Then, add the stock, tamari
and vinegar. Add the brisket
and cover. Braise
in the oven until very tender, 2 1/2 to 3 hours.
Remove the brisket from the sauce
. Puree the sauce to smooth in a food processor
or with an immersion blender
, if desired. Slice the brisket and add back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat, stirring gently.
For the rice: The night you serve, heat the stock and butter to a boil. Add the rice and stir. Season with salt and cover, reduce the heat to a simmer
, medium low. In a food processor, pulse
the spinach and cilantro into a fine chop
. After the rice has cooked 15 minutes, stir in the cilantro, spinach
and the lime zest
. Cover and cook until the rice is tender, about 3 minutes. Fluff with a fork. Cut the zested lime into wedges.
Fill the bowls with the green rice and make a well in the center of the bowl. Fill with the beef, and top with the juice from a wedge of a lime
, scallions, drizzle
of sesame oil, sesame seeds and a few drops of hot sauce.