1 teaspoon of Cornstarch
2 Tablespoons of Paprika
2 Tablespoons of Sea Salt
1 teaspoon of Cayenne Pepper
1/3 cup Extra Virgin Olive Oil
2 cups of sliced mushrooms
3 shallots, chopped
1/4 cup unsalted butter, melted
1/2 cup of water
1 clove of Garlic, chopped
5 lbs Beef Brisket
Reduce 2 cups of Jin+Ja to 1 cup by simmering over low heat in a saucepan
Add 1 teaspoon cornstarch & 3 tablespoons of COLD water. Stir mixture into reduced Jin+Ja
Remove the mix from heat and cool.
Combine all seasoning to Jin+Ja reduction in a small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate for 8 hours or overnight
Preheat oven to 400 degrees F (150 degrees C)
Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up 5 hours until tender.
For additional flavor heat marinade over medium heat until it simmers and apply to brisket as a finishing sauce.