Brisket Braise
- 900 g beef brisket, trimmed of excess fat (2 lb)
- 1 tsp kosher salt
- 2 tbsp neutral oil (grapeseed or avocado)
- 1 yellow onion, quartered large
- 4 cloves garlic cloves, smashed
- Use fresh, wide-cut ramen noodles if you can find them, they hold up better in hot broth than dried.
- Fresh eggs peel cleaner after the ice bath, older eggs sometimes stick to the shell.
- Don't skip the sear on the brisket, it builds the color that carries into the broth.
- Keep braised brisket covered while it rests so it doesn't dry out before slicing.
