Grilled Brisket with Spicy Hazelnut-Spring Onion Salsa
Get ready to cook
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.
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