Braised Beef Chuck – A Remix of Alison Roman’s Brisket

The Brisket Recipe We Accidentally Perfected Overnight

Alison Roman’s Soy-Braised Brisket with Caramelized Honey and Garlic has never done us wrong. We’ve tested this recipe a lot. It’s always tender, always rich, and always one of those “I need to sit down after this bite” meals.

But this time? We went rogue…

By accident.

We conveniently forgot the original recipe calls for 3 to 3½ hours of stovetop simmering, and we started cooking way too late in the evening. So we did what tired, hungry brilliance demands: brought it to a simmer, slid it into the oven at a low temperature, and let the beef slow-cook overnight while we slept.

And yes, it was a revelation.

Key Changes We Made (And Loved)

• We used beef chuck instead of brisket.
  It’s leaner, more accessible, and still held up beautifully in the long, slow braise.
• We cooked it overnight in the oven.
  After bringing it to a simmer and leaving it on the stove top for 3.5H, we transferred the pot to a 275–300°F oven and cooked it low and slow for about 8 hours.
• The flavour? Unreal.
  The garlic mellowed, the honey deepened, the spices bloomed, and the beef melted into the broth like it had always lived there.

Ingredients (Just as AR Wrote It)

• 3½–4 lb beef brisket (we used beef chuck instead)
• Kosher salt & black pepper
• 2 tbsp canola oil
• ⅓ cup honey
• 2 heads garlic, halved crosswise
• 2 large yellow onions, quartered
• 1 cinnamon stick
• 3 star anise pods
• 3-inch piece fresh ginger, peeled and sliced
• 4 chiles de arbol or ½ tsp red pepper flakes
• 2 bay leaves
• 4 cups beef or chicken broth
• 1¼ cups low-sodium soy sauce
• ½ cup rice wine vinegar
• 2 tbsp fish sauce
• 4 cups fresh herbs (cilantro, mint, basil)
• ¼ cup thinly sliced chives or scallions
• Cooked rice or rice noodles, for serving (optional)

Our Overnight Method

1. Sear the beef chuck on all sides in oil until deeply browned.
2. Remove beef and caramelize honey in the same pot (2 mins).
3. Add garlic, onion, ginger, and spices to the honey. Sauté for 2–3 mins.
4. Add broth, soy sauce, vinegar, fish sauce. Return beef to pot.
5. Bring to a gentle simmer, then cover and transfer to the oven at 275–300°F.
6. Let it cook overnight, approx. 8 hours, until fall-apart tender.
7. In the morning, remove beef and slice or shred. Strain the braising liquid if desired.
8. Serve hot, topped with fresh herbs and extra broth for spooning.

Final Mood:

✰✰✰✰✰ star MUST TRY

This isn’t just a braised beef recipe—it’s a slow-simmered situation. Deeply savoury, perfectly tender, and completely low-effort once it’s in the oven. The caramelized honey, soy, and garlic make the kitchen smell like you live in a cooking show. And the overnight oven method? Honestly… we might never go back.