Beef brisket with red miso and watermelon radish from Braise: A Journey Through International Cuisine (page 12) by Daniel Boulud and Melissa Clark (co-author)

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Notes about this recipe

  • metacritic on November 09, 2020

    Truly delicious. The miso and Chinese bbq accent the dish but don't define it, meaning it fits comfortably on the table in any tradition. The radish - fatted with the sauce -- are arguably are the best part of the dish. Be sure to have rice or bread to sop up the delicious sauce. I reduced it by roughly half (and increased the amount of water considerable to make sure that enough of the cut was covered during the braise).

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