Grilled Brisket with Spicy Hazelnut-Spring Onion Salsa

Get ready to cook

Method:

1.  Freeze the brisket for 45-60mins until firm. Using a sharp knife, slice  the brisket against the grain into thin slices (about 1/8 inches). Toss  with Korean Bulgogi and leave to marinate overnight in the chiller.

2. Prepare  the grill to medium heat and oil the grate. Grill the brisket in  batches, for 1-2mins one side then turning over for 30s until cooked  through.

3.  To prepare the salsa, toss all the ingredients in a large bowl until  well combined. Top brisket slices with salsa and serve with white rice.

Ingredients:

Grilled Brisket

300g Korean Bulgogi

1.5kg beef brisket


Hazelnut-Spring Onion Salsa

100g Korean Bulgogi

100g sriracha chilli sauce

250g spring onion, thinly sliced diagonally

80g chopped roasted hazelnuts

1 lime, juiced

30g coriander

Photo Credit: jeffreyw  -  creative commons

About this dish

10 Portions

2 Medium

Serves:

Korean Bulgogi

Chilli Rating:

Product:

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