Sweet, Sticky Mongolian Brisket for Sunday Dinner
Sometimes Sunday dinner calls for a little non-traditional drama. Enter: sweet, sticky Mongolian brisket.
Think Chinese takeout vibes. Glossy, clinging-to-the-meat sauce, but slow-cooked at home in a Dutch oven, so every bite is tender, rich, and just sweet enough. Brisket point works perfectly, but chuck roast is a solid backup.
After a few hours later, your house is reminiscent of an iconic takeout meal large enough to serve a family. The meat is sliceable, and the sauce? Pure sticky, savory liquid gold.
Mongolian Brisket Recipe
Prep time: 20 minutes
Cook time: 3½–4 hours
Total time: 4–4½ hours (oven)
Servings: 6–8
Ingredients
For the brisket:
3–3.5 lb brisket point (or chuck roast)
Salt + black pepper
2 tbsp cornstarch
2 tbsp neutral oil
For the Mongolian sauce:
¾ cup low-sodium soy sauce (non-negotiable!)
¾ cup beef broth or water
⅔ cup brown sugar
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp mirin (or 1 tbsp rice vinegar if you want tang)
1 tsp sesame oil
5 cloves garlic, minced
2 tbsp fresh ginger, grated
½ tsp red pepper flakes (optional)
Finishing touches:
3 green onions, sliced
1 tbsp cornstarch + 2 tbsp water (slurry)
Sesame seeds
Instructions
1. Pat the brisket dry and season with salt and pepper. Lightly coat with cornstarch. Heat oil in a heavy-bottomed pot or Dutch oven and sear brisket 4–5 minutes per side, plus the edges, until you get a deep crust.
After searing, pour off most of the rendered fat, leaving just a tablespoon or two.
2. In the same pot, sauté garlic and ginger 20–30 seconds. Then whisk in all the sauce ingredients. Scrape up any browned bits from the bottom
3. Return the brisket to the sauce, fat cap up. Cover and cook low and slow:
Oven: 300–315°F for 3½–4 hours
Slow cooker: 6–7 hours on low
The brisket should be fork-tender, but still sliceable.
4. Remove the meat and set aside. Stir in the cornstarch slurry to thicken the sauce until glossy and sticky. Return sliced brisket to the pot and toss to coat.
5. Top with green onions and sesame seeds. Serve over rice, noodles, or whatever you love for a Sunday dinner that feels a little extra.