BBQ Beef Brisket With Japanese Pickled Salad

Sun, 30 July 2023

INGREDIENTS:
For The Brisket:
2.5-3kg beef brisket, trimmed
Olive oil
Sea salt & wakame seaweed
Japanese Seven Spice (shichimi togarashi)
For The Salad:
A handful of dried wakame
2 cucumbers
2 red onions, sliced
100 ml rice vinegar
3 tsp sugar
½ tsp salt
METHOD:
For The Brisket:
1. Generously season the beef brisket with a mix of spices all over.
2. Set the BBQ to 120C for 5 hours (activate the smoker).
3. It’s optional to spray with water/cider vinegar every 2 hours to make it further moist.
4. Remove after 5 hours and wrap in tin foil and set aside for 30 mins.
5. Use a sharp knife to cut against the grain of the meat to get the most tender meat slices.
6. Serve with Japanese Cucumber & Seaweed Pickled Salad and rustic bread.
For The Salad:
1. Put all the ingredients for the dressing in a small jar and secure with a lid, shake the dressing
a few times to allow the sugar to dissolve into the rice vinegar. Set aside.
2. Place the dried wakame in water for 5–10 minutes to soften. Then use your hands to drain
the excess water and pat dry with kitchen paper.
3. Cut the cucumbers in half. Use a tablespoon to take the seeds out of the middle (discard
these), then thinly slice the cucumbers.
4. Place all the ingredients in a large bowl.
5. Pour the dressing over the ingredients and mix well. Leave in the fridge for at least 20
minutes before serving. This can be stored in the fridge in an airtight container for a few week