Grilled Brisket with Spring onion-Peanut Salsa

Ingredients for Grilled Brisket with Spring onion-Peanut Salsa

• 675g flat-cut beef brisket, fat trimmed to 1/4" thick

• 4 dientes de ajo, finamente rallados

• 60ml de jugo de lima fresco

• 60ml oyster sauce

• 2 cucharadas de salsa de soja

• 2 cucharadas de azúcar moreno oscuro

• 2 cucharaditas de aceite de sésamo tostado

• Aceite vegetal (para parrilla)

• 80ml de aceite de oliva virgen extra

• 80ml chopped raw peanuts

• 1 diente de ajo, finamente rallado

• 2 cucharaditas de semillas de sésamo tostadas

• 1 cucharadita de hojuelas de pimiento rojo triturado

• 2 cucharadas de jugo de lima fresco

• 2 cucharaditas de miel

• Sal kosher

• 1 bunch spring onions (about 6), thinly sliced into matchsticks

• 1/2 bunch coriander, torn into sprigs

Freeze brisket on a small baking sheet until very firm around the edges, 45–60 minutes.

Remove brisket from freezer. Using a long sharp knife, slice brisket against the grain 1/8" thick. (As the piece gets smaller, you can cut it in half crosswise to make it easier to cut.) Place inside a resealable plastic bag. Whisk garlic, lime juice, oyster sauce, soy sauce, brown sugar, and oil in a small bowl until sugar dissolves. Pour marinade over meat, seal bag, and rub vigorously to separate any meat slices that might want to stick together so the marinade can get to them. Chill at least 1 hour and up to 1 day.

Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt; set aside.

Rinse spring onions under cold water; drain well. Toss in a medium bowl with coriander.

Transfer brisket slices to a large rimmed baking sheet with tongs, leaving any excess marinade behind. Lightly season with salt. Grill meat in batches until charred underneath and nearly cooked through, 1–2 minutes, then turn and grill just long enough to cook through, about 30 seconds. Transfer to a platter. Toss spring onion mixture into peanut mixture and mound over brisket.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.