Soy-Braised Brisket

Kalbi jjim is a classic Korean braised short rib dish my family ate at countless celebrations. This recipe nods to that tradition while also paying homage to my favorite NYC delicatessen staple: brisket. This hearty crowd-pleasing roast, braised in a luscious soy and oyster sauce combo, takes a lot less time than traditional Korean kalbi jjim would and results in much more to share too. Cut the brisket in half if it doesn’t fit in one pot, and if it comes with a fat cap, trim only the fat that extends beyond the meat. The fat will render slowly and help baste the brisket during cooking. Sweet dates (subbing in for traditional jujubes) lend a balancing touch to the savory jus, and frozen pearl onions will save you peeling time.