Boiled Beef Brisket
Ingredients
- 600 gBeef rib roast (very thinly sliced (brisket style))
- 1.5 LMineral water
- 1 pcOnion (halved)
- 5 pcGarlic (crushed cloves)
- 1 pcLeek (white part only)
- 1 tspBlack peppercorns
- 4 tbspKorean soy sauce
- 2 tbspRice vinegar
- 1 tspWhite sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely chopped)
- 20 gFresh ginger (sliced)
Method
Silky slices of beef that melt in your mouth. The broth should be clear with aromatics hitting the nose. The sauce provides the necessary zing to cut through the richness.
- 1
In a large pot, pour the mineral water. Add the onion cut in half, the crushed garlic cloves, the sliced fresh ginger, the leek white, and the black peppercorns. Bring to a boil then lower the heat to let it simmer gently. The liquid should remain clear.
- 2
Dip the thin slices of beef into the simmering broth. They will cook almost instantly. As soon as they change color and become tender, remove them gently with a slotted spoon. They should be supple, not rubbery.
- 3
Mix the soy sauce, rice vinegar, and sugar in a bowl until dissolved. Add the chopped green onion. The sauce should be bright and balanced to coat the fatty meat.
Frequently asked questions
How do you get this dish right?
- Do not boil the broth once the meat is added, it would toughen instantly.
- Ask your butcher to slice the beef brisket while semi-frozen to achieve extreme thinness.
How long does this dish keep?
Keep for 2 days in the fridge submerged in its broth to prevent drying out. Reheat very gently in a saucepan.
