Malaysian Spiced Beef Brisket

Brisket is a wonderfully tasty cut of beef that should be braised slowly in the oven. This slow cooking method combined with the Malaysian-inspired blend of aromatic spices in this recipe results in a main course that is so richly flavored, you only need the simplest of side dishes to accompany it.

Malaysian Spiced Beef Brisket

Malaysian Spiced Beef Brisket

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 35 minutes

A spice crusted beef brisket, braised in an aromatic, Malaysian-inspired blend of spices. garlic and ginger makes a terrific weekend family meal.


  • 4 lb beef brisket, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cinnamon
  • 2 tablespoon vegetable oil
  • 2 cups beef broth
  • 4 1/8-inch thick slices fresh ginger
  • 6 cloves garlic, peeled
  • 1/2 small yellow onion, peeled
  • 1/3 cup cilantro stems, chopped
  • 2 whole pieces star anise
  • 1 cinnamon stick
  • 12 black peppercorns
  • Zest of 1 orange
  • Zest and juice of 1 lime
  • 1/4 to 1/2 cup orange juice
  • 1/2 cup hoisin sauce
  • 6 scallions, sliced


  1. Preheat the oven to 300°F. Season the brisket liberally with salt and pepper. Thoroughly combine the coriander, cardamom and cinnamon rub the meat on all sides with the mixture.
  2. Heat the oil in a Dutch oven or roasting pan just large enough to hold the brisket over medium-high heat. Sear the brisket on all sides until a nice brown crust forms. Remove from the heat to medium and pour the beef broth over the meat.
  3. Using the flat side of a chef's knife, lightly crush the ginger slices and garlic cloves to release their flavor and add them to the liquid in the pan. Separate the onion layers and add them along with the cilantro stems, star anise, cinnamon stick and black peppercorns. Last add the orange zest, lime zest and lime juice.
  4. Cover the pan tightly and roast for 4 hours, removing once every hour to baste the brisket with the liquid.
  5. After 4 hours, remove the brisket from the pan and set on a cutting board to rest for 10 minutes. Carving against the grain, slice the meat into 1/4-inch thick slices, cover and set aside.
  6. Strain the flavorings from the liquid, skim the fat from the top and pour it back in the pan. Stir in 1/4 cup of the orange juice, hoisin sauce and scallions and heat until bubbly. Add the meat to the sauce and turning with tongs, coat each piece thoroughly with the sauce. You can add the remaining orange juice if necessary.
  7. We suggest serving with brown rice (see notes), fresh leaf lettuce and sliced tomatoes and cucumbers.


Easy Brown Rice:

Grease a 13 x 9-inch pan with butter on all sides. Combine 2 cups of brown rice with 3 cups chicken broth and 1 tablespoon toasted sesame oil (or vegetable oil) in the pan. Cover tightly and bake at 375°F for 60 to 75 minutes, or until all the liquid is absorbed and the rice is tender, but still slightly resilient. Fluff with a fork and keep warm until ready to serve.