Brisket ramen soup

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours. 3lbs. First Cut brisket Salt and pepper 1 tbsp grapeseed oil (or any neutral oil) 1 tsp sesame oil 8 cups chicken stock 2” ginger, grated on a microplane 3 cloves garlic, grated on microplane 3 tbsp soy sauce 3 tbsp mirin (rice cooking wine) 1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste) Juice of 1/2 lime 1 container mushrooms, sliced 2-3 packages ramen noodles Scallions, soft boiled eggs, lime wedges and hot sauce for topping Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes. Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Unbalanced

% Daily Values based on a 2,000 calorie diet