One-Pot Hot Honey Beer-Braised Brisket Noodles Content

These noodles are a true showstopper—and though they take a long time to cook, there’s very little active time. You can start them early and let the brisket cook, then finish them up with the noodles just before you’re ready to eat. They pack a shocking amount of umami and flavor for so few ingredients. Feel free to toss in some Momofuku Chili Crunch, if you want to up the spice. 

Serves 4 

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Season brisket all over with Kosher salt and let it come to room temperature for about an hour. 

Heat oil over medium high heat in a large dutch oven until hot, then add brisket. Sear for about 5 minutes on each side, until browned, then remove from the pot. 

Add garlic and let it cook in the rendered fat for about 1 minute, then add beer, 2 tablespoons of Momofuku Chili Crunch Hot Honey, and ¼ cup of Momofuku Soy Sauce, scraping up any browned bits. Transfer brisket back to the pot (fat side up), then add enough water to come up just over half of the way up the sides of the brisket. Bring to a boil, then cover and reduce heat to low. Cook for about 3–4 hours, until the brisket is totally soft.

Just before you’re ready to eat, remove the brisket from the pot, and bring the liquid back to a boil. Add noodles from the 3 packets (saving the sauce packets for another use) and cook for about 3–4 minutes, teasing the noodles apart as they cook and stirring constantly so the liquid reduces and thickens around the noodles. Remove from heat and stir in spinach. Continue stirring until the spinach wilts and the sauce is glossy around the noodles.

To serve, slice or shred the brisket and layer on top of the noodles. Top everything with sliced scallions.