Recipe courtesy of Rachael Ray
Episode: Game On!
3 hr 35 min
15 min
3 hr 20 min
6 to 8 servings
3 hr 35 min
15 min
3 hr 20 min
6 to 8 servings


  • One 5-pound beef brisket, well-trimmed (no more than 1/8 inch of fat on top)
  • Salt and freshly ground black pepper
  • 1/4 cup olive or vegetable oil
  • 4 cloves garlic, chopped
  • 2 to 3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 red chiles, such as Fresno or Thai, seeded and chopped
  • 1 large or 2 medium onions, chopped
Green Rice:
  • One 1-inch piece ginger root, peeled and grated
  • 2 tablespoons tomato paste
  • 3 cups beef stock
  • 1/2 cup tamari
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 2 3/4 cups chicken stock
  • 2 tablespoons butter
  • 1 1/2 cups basmati rice
  • Salt
  • 1 cup baby spinach, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 1 lime, zested and rserved
  • Sliced scallions
  • Toasted sesame oil
  • Toasted sesame seeds
  • Sriracha or other hot sauce


Watch how to make this recipe.

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, mirin 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.

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