If you love Korean BBQ and flavours, you'll love this recipe. The sauce is fruity, sweet, savoury with a good kick from the chilli, gently coating the juicy tender brisket cooked for 24 hrs in a sous vide bath and finished over a charcoal BBQ for that smokey flavour.
Difficulty: Medium
Time: 30min prep, 24 hrs sous vide, 1 hr cooking
Serves: 2
Ingredients
Wagyu Brisket
- 750g wagyu brisket
- 4 tbsp of asian pear finely grated or kiwi fruit finely chopped*
- 7 tbsp light soya sauce
- 4 tbsp brown sugar
- 2 tbsp mirin
- 1 birds eye chilli sliced
- 1/2 brown onion finely chopped
- 6 garlic cloves finely chopped
- 1 tbsp sesami oil
Pickled Cucumber
- 2 lebanese cucumbers
- 1/2 red onion
- 1 cup water
- 1/3 cup rice vinegar
- 2 tbsp sugar
- 2 tsp salt
Celeriac Remoulade
- 1/2 medium size celeriac
- 2 tbsp good quality mayonnaise
- 2 tbsp lemon juice
- 1/2 tbsp dijon mustard
- 1/2 tbsp sour cream
- 1/2 tbsp flat leaf parsley finely chopped
- salt
- pepper
* Asian pear or kiwi acts as a fantastic tenderiser for meat and adds a natural sweetness to the sauce.
Method
1. Start preparing the wagyu brisket the day before. Mix the pear or kiwi, light soya sauce, brown sugar, mirin, chilli, garlic, and sesame oil together. Put it into a zip lock bag with the beef brisket, ensure that the brisket is well coated in sauce. Push out all the air and seal the bag. Use the sous vide stick to cook the wagyu brisket in a water bath at 66 degrees for 24hrs.
2. On the day, start the cooking process by preparing your charcoal BBQ. Take the sous vide brisket out of the bag and reserve all the cooking liquid and marinade from the bag. Cook the beef brisket fat side down on charcoal until the sugar in the marinade is caramelised into a dark brown colour, lower the heat and temperature and leave the brisket inside to smoke for an hour.
3. Peel off the skin of the cucumbers, and thinly slice the cucumbers and red onions, mix well with the water, vinegar, sugar and salt in a bowl. Leave it in the fridge until serving time.
4. Prepare the celeriac remoulade by mixing the mayonnaise, lemon juice, dijon mustard, sour cream well, and season to taste. Shred the celeriac finely (roughly the size of a matchstick) and mix well with the dressing and parsley. Leave it to marinade for 30 minutes until softened before serving. Celeriac tend to discolour when exposed to air for too long so it's important to have the sauce ready for mixing before shredding the celeriac.
5. Pour the cooking liquid and marinade from the zip lock bag into a small pot, reduce by about 1/3 and blend it till it had reached a smooth consistency. Add 1 tbsp of rice vinegar to the sauce to taste.
6. Take the beef brisket out of the BBQ, slice and serve it with pickled cucumber, celeriac remoulade and the sauce.
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