Preparation

• 1 Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly.2 Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over brisket; bring to a boil. 3 Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.4 Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.5 Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.
• Source: www.beefitswhatsfordinner.com