This recipe is definitely a keeper. The Asian flavors of ginger, garlic, and soy sauce come through nicely without being overwhelming, making for a great variation on an old standard. Serve this over rice or noodles (lo mein or regular egg noodles).
2-3 lb brisket, chuck roast, or similar
Salt and pepper
6 cloves garlic, chopped
2 small onions, peeled and quartered
1-inch chunk ginger root, peeled and halved or quartered
1/4 cup soy sauce
3 Tbsp hoisin sauce (optional)
Remove the roast from the refrigerator about an hour before cooking. Generously season it all over with salt and pepper and let it warm up a bit on the counter.
Preheat the oven to 500 degrees. Place the roast in an oven proof pan. Brown in the oven, about 10 minutes on each side.
When the roast is browned, place it in a Dutch oven or similar sized pan. Pour off excess fat if there is much. Add the garlic, onion, and ginger and cook briefly on the stovetop, then add the soy sauce, hoisin sauce, and enough beef stock to cover the meat about three quarters of the way. Bring to a boil, then reduce heat and simmer over very low heat for 3-4 hours, until the meat is very tender. Turn it over once or twice during the cooking time.
When the meat is tender, remove it from the pot to a platter and cut it into slice or chunks. Pour the braising liquid through a sieve to remove the solids, then return it to the pot along with the meat.
Serve the meat over rice or noodles with a generous spoonful of braising liquid.
Note: You can save the leftover braising liquid for another use. It will keep a long time in the freezer and can be added to a slow cooker meal or another stovetop braise for quick preparation.