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 dentes de alho, finamente ralados

• 60ml de suco de limão fresco

• 60ml oyster sauce

• 2 colheres de sopa de molho de soja

• 2 colheres de sopa de açúcar mascavo escuro

• 2 colheres de chá de óleo de gergelim torrado

• Óleo vegetal (para grelhar)

• 80ml de azeite de oliva extra-virgem

• 80ml chopped raw peanuts

• 1 dente de alho, finamente ralado

• 2 colheres de chá de sementes de gergelim torradas

• 1 colher de chá de flocos de pimenta vermelha triturada

• 2 colheres de sopa de suco de limão fresco

• 2 colheres de chá de mel

• 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.

Aviso Legal

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