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
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
1 cup baby spinach, packed
1/2 cup fresh cilantro leaves, packed
1 lime, zested and rserved
Toasted sesame oil
Toasted sesame seeds
Sriracha or other hot sauce
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