Brisket Bowls

Directions

1. 1
   Preheat the oven to 325 degrees F.
2. 2
   For the brisket: Bring the beef to room temp and pat dry.
3. 3
   Sprinkle the brisket with salt and pepper.
4. 4
   Heat 3 tablespoons of the oil over medium-high to high heat.
5. 5
   Add the meat and brown on both sides, then remove.
6. 6
   Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger.
7. 7
   Season with salt and pepper, and stir 8 to 10 minutes.
8. 8
   Add the tomato paste, and stir.
9. 9
   Then, add the stock, tamari, mirin and vinegar.
10. 10
    Add the brisket and cover.
11. 11
    Braise in the oven until very tender, 2 1/2 to 3 hours.
12. 12
    Remove the brisket from the sauce.
13. 13
    Puree the sauce to smooth in a food processor or with an immersion blender, if desired.
14. 14
    Slice the brisket and add back to the sauce.
15. 15
    Cool and store for a make-ahead meal.
16. 16
    Reheat over medium heat, stirring gently.
17. 17
    For the rice: The night you serve, heat the stock and butter to a boil.
18. 18
    Add the rice and stir.
19. 19
    Season with salt and cover, reduce the heat to a simmer, medium low.
20. 20
    In a food processor, pulse the spinach and cilantro into a fine chop.
21. 21
    After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest.
22. 22
    Cover and cook until the rice is tender, about 3 minutes.
23. 23
    Fluff with a fork.
24. 24
    Cut the zested lime into wedges.
25. 25
    Fill the bowls with the green rice and make a well in the center of the bowl.
26. 26
    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.