Seoul Style Braised Brisket with Farina Dumplings Asian Pear and Bone Marrow

Ingredients

• 5- to 6-pound brisket (2nd cut brisket preferred)
• 1 tablespoon canola or other high heat oil
• 12 ounces cola
• 1 cup mirin
• 1 cup sake
• 1 cup Gefen Soy Sauce
• 1 cup Manischewitz Chicken Broth or other chicken stock
• 1 daikon radish, peeled and cut into 1 inch cubes
• 2 carrots, peeled and cut into 1 inch cubes
• 2 Gefen Cinnamon Sticks
• 1 piece star anise
• 1 teaspoon Szechuan peppercorn (if unavailable, replace with pink peppercorn and orange zest)
• 2 sprigs fresh thyme
• 3-4 pieces sliced bone marrow, roasted in oven at 400 degrees Fahrenheit for 10 minutes
• 2 eggs
• 1 cup farina (cream of wheat)
• 1 teaspoon salt
• 1 pinch baking soda
• 1/4 cup chopped chives
• 2 tablespoons chicken fat or oil
• 1 Asian pear, peeled, cored, and cut into 1-inch cubes
• 1/4 cup Gefen Honey
• 2 tablespoons sake
• 1 teaspoon yellow mustard seeds
• 1 pinch Tuscanini Sea Salt

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