Brisket Bowls

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Brisket: 

One 5-pound beef brisket, well-trimmed (no more than 1/8 inch of fat on top)

Salt and freshly ground black pepper

1/4 cup olive or vegetable oil

4 cloves garlic, chopped

2 to 3 stalks celery, chopped

2 carrots, peeled and chopped

2 red chiles, such as Fresno or Thai, seeded and chopped

1 large or 2 medium onions, chopped

Green Rice:

One 1-inch piece ginger root, peeled and grated

2 tablespoons tomato paste

3 cups beef stock

1/2 cup tamari

2 tablespoons mirin

2 tablespoons rice wine vinegar

2 3/4 cups chicken stock

2 tablespoons butter

1 1/2 cups basmati rice

Salt

1 cup baby spinach, packed

1/2 cup fresh cilantro leaves, packed

1 lime, zested and rserved

Garnish:

Sliced scallions

Toasted sesame oil

Toasted sesame seeds

Sriracha or other hot sauce