48 hour Korean marinated brisket with sesame daikon-carrot salad.
- 1 lb brisket meat
- 4 carrots
- 1 daikon
- 4 tablespoons of flour
- 4 tablespoons of pear kabli BBQ sauce
- 2 tablespoons gochujang
- 2 teaspoons of sesame oil
- salt and pepper to taste
- sesame seeds to garnish
Brisket is one of those rare meats that needs to be seared before it’s sous vided and then seared again when it comes out of the bag 48 hours later. Since it’s going to be marinating in the bag for so long, we just need to give it a toss in the kabli sauce with a crack of fresh black pepper to prep it for a flash sear (two minutes per side). The brisket is then put in a sous vide bag with thin crosswise slices of carrot.
We close the lid on our cooler sous vide and leave it alone.
Two days later, we run three carrots and a daikon through a breezy chiffonade and sous vide the root mix with some hot sesame oil and salt. The bag goes into a 85° C bath for two hours.
Don’t throw away the dippings in the bag! Reduce it in a small pan and skim away the fat. As it bubbles add gochujang. Let it thicken until it coats the back of a spoon.
We prepare a plate with flour and gingerly squeeze the juicy brisket between tongs and dust it like a powder puff into the flour and then give it a sear in vegetable oil.
We eat our brisket and root veggie mix with a side of brown rice and reduction spooned all over. It tasted heavenly, the collagen in the meat melted through every layer and made each bite velvety. We’ll never cook brisket any other way again!