Cooking at Home
Soy Glazed Beef Brisket with Soy Caramel & Fermented Cabbage


  • 1kg raw beef brisket, trimmed,
  • 2 tablespoons peanut oil
  • 6 garlic cloves, thinly sliced
  • 2cm-piece fresh ginger, peeled, thinly sliced
  • 500ml low sodium beef stock
  • 100 ml Kikkoman soy sauce
  • 50 g butter
  • 50 g brown sugar
  • Store-bought Sauerkraut or Kimchi
  • Bread rolls

Soy marinade

  • 1 cinnamon stick
  • 2-star anise
  • 1 teaspoon dried chilli flakes
  • 60ml rice wine vinegar
  • 60 g brown sugar
  • 80ml Kikkoman Soy Sauce
  • 50 ml Kikkoman teriyaki sauce
1hr 45min
Cook time
1hr 30min
Prep time

Soy Glazed Beef Brisket with Soy Caramel & Fermented Cabbage


  1. Combine all the Soy Marinade ingredients in a 20cm x 30cm baking dish. Add brisket and turn to coat. Marinate, covered, in the fridge for 4 hours or overnight if you have time. Bring to room temperature.
  2. Preheat oven 180 degrees or BBQ to a moderate heat
  3. In a separate pan heat the peanut oil with garlic and ginger, Take the brisket out of marinade and place on a plate discarding the marinade and sear off the marinaded brisket in the with the garlic and ginger. When all sides are seared off, pour in beef stock until it comes halfway up the meat. Wrap the meat dish in foil and leave with the lid closed and turn down the heat on the BBQ for 40 mins, In the oven cook for 45 mins with foil covered.
  4. Meanwhile reduce the soy, butter and sugar to a nice syrupy consistency. Set aside for later.
  5. Turn the brisket over and you may need some more stock or water to top up and recover with foil and cook for a further 40 mins. Take off the heat and allow to rest. Do not get rid of the liquid
  6. Prepare the rolls or buns ready add sauerkraut or kimchi in bowls with soy caramel.
  7. Shred the brisket with a fork in the pan you cooked with including all the reaming parts of stock mixing in the pan. Place shredded brisket on a role with fermented cabbage and some soy caramel and serve.
Print this recipe