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My mother is from the Former Soviet Union, and her small town had no access to Matzo, or most Kosher style products growing up. As such, her family always made their Matzo balls for Shabbat using cream of wheat (farina). She now lives in Fort Lee, which has a tremendous Korean population. I was inspired to combine some of her heritage with the Korean style cooking that I’ve come to know and love.
While cola may seem like a strange addition to this dish, it’s actually very authentically Korean and lends a beautiful sweetness and caramelized flavor to the brisket.
5- to 6-pound brisket (2nd cut brisket preferred)
1 tablespoon canola or other high heat oil
12 ounces cola
1 cup mirin
1 cup sake
1 cup Gefen Soy Sauce
1 cup Manischewitz Chicken Broth or other chicken stock
1 daikon radish, peeled and cut into 1 inch cubes
2 carrots, peeled and cut into 1 inch cubes
1 piece star anise
1 teaspoon Szechuan peppercorn (if unavailable, replace with pink peppercorn and orange zest)
2 sprigs fresh thyme
3-4 pieces sliced bone marrow, roasted in oven at 400 degrees Fahrenheit for 10 minutes
2 eggs
1 cup farina (cream of wheat)
1 teaspoon salt
1 pinch baking soda
1/4 cup chopped chives
2 tablespoons chicken fat or oil
1 Asian pear, peeled, cored, and cut into 1-inch cubes
1/4 cup Gefen Honey
2 tablespoons sake
1 teaspoon yellow mustard seeds
1 pinch Tuscanini Sea Salt
Score the brisket in a cross-hatch pattern.
Heat tablespoon canola oil in large cast iron, or heavy bottom pan.
Sear brisket on high heat, about four minutes each side, or until brisket develops browning.
In a roasting pan, combine all other brisket ingredients. Place brisket in roasting pan. Bake, tightly covered, for three hours at 350 degrees Fahrenheit.
Once brisket is cooked and fork tender, remove all braising liquid from roasting pan and set aside.
Place braising liquid in a small pot, and reduce over medium heat until half remains to create sauce for brisket.
Combine all ingredients in a bowl. Chill in fridge for at least 30 minutes.
Using an ice cream scooper or large spoon, shape dumplings approximately two inches in diameter.
In a small pan, lightly sear dumplings in a small amount of oil over a low heat, about one minute per side.
Place dumplings in boiling water, and allow to boil for five minutes. Set aside.
Combine all ingredients in a bowl.
Refrigerate until ready to use.
Slice brisket and place into large family-style platter.
Add farina dumplings and veggies and pour pan sauce over the top.
Garnish with Asian Pear Mostarda and roasted bone marrow. Optional garnishes can include chopped cilantro, toasted sesame seeds, red chili sliced thinly.
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Hi Guys, this site is fantastic- thank you for all these recipes! I have a question about the Asian pear Mostarda that accompanies your Seoul Style Braised Brisket with Farina Dumplings, Asian Pear, and Bone Marrow. The instructions say just to mix the ingredients- so the alcohol in the sake isn’t cooked off right? I just wanted to be sure, thank you again.
Yes, it seems like the alcohol is not cooked off in the Mostarada.