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1
Preheat the oven to 325 degrees F.
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2
For the brisket: Bring the beef to room temp and pat dry.
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3
Sprinkle the brisket with salt and pepper.
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4
Heat 3 tablespoons of the oil over medium-high to high heat.
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5
Add the meat and brown on both sides, then remove.
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6
Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger.
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7
Season with salt and pepper, and stir 8 to 10 minutes.
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8
Add the tomato paste, and stir.
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9
Then, add the stock, tamari, mirin and vinegar.
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10
Add the brisket and cover.
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11
Braise in the oven until very tender, 2 1/2 to 3 hours.
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12
Remove the brisket from the sauce.
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13
Puree the sauce to smooth in a food processor or with an immersion blender, if desired.
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14
Slice the brisket and add back to the sauce.
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15
Cool and store for a make-ahead meal.
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16
Reheat over medium heat, stirring gently.
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17
For the rice: The night you serve, heat the stock and butter to a boil.
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18
Add the rice and stir.
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19
Season with salt and cover, reduce the heat to a simmer, medium low.
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20
In a food processor, pulse the spinach and cilantro into a fine chop.
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21
After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest.
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22
Cover and cook until the rice is tender, about 3 minutes.
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23
Fluff with a fork.
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24
Cut the zested lime into wedges.
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25
Fill the bowls with the green rice and make a well in the center of the bowl.
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26
Fill with the beef, and top with the juice from a wedge of a lime, scallions, drizzle of sesame oil, sesame seeds and a few drops of hot sauce.
