Beef brisket with soy and Middle Eastern spice rub
Full of eastern promise - a simple treat for beef lovers, perfectly seasoned and grilled brisket complemented by marinated cucumber and a tangy lime sauce enhanced with Naturally Brewed Kikkoman Soy Sauce and Kikkoman Sauce for Rice.
Ingrédients
Meat:
Marinated cucumber:
Sauce:
Préparation
Étape 1
300 g beef brisket – 3 càs Sauce soja fermentation naturelle Kikkoman – 2 càs garlic powder – 2 càs onion powder – 1 càs freshly ground black pepper – 1 càc ground cumin – 1 càc ground coriander – 1 càc dried oregano – 1 càc ground cloves – ¼ càc hot chili powder – 100 g brown sugar
Mix all the spices and Kikkoman Soy Sauce to create an aromatic marinade. Cover the brisket with the marinade so all the meat is covered. Place in an airtight container in the fridge for 24 hours.
Étape 2
After marinating, take the meat from the refrigerator and grill at 240 - 250 °C for 3 - 4 minutes on each side. When nicely browned, wrap it tightly in aluminium foil, reduce the temperature to 180° C and place on the side of the grill to avoid direct heat. Cover with a lid and cook for 1½ - 2 hours. Then remove the meat from the grill and let it stand on a chopping board for 10 - 15 minutes before slicing.
Étape 3
1 cucumber – 4 càs Assisonnment pour riz à Sushi Kikkoman (125ml) – 2 càs Sauce soja fermentation naturelle Kikkoman – 1 lime (for juice) – 4 fresh mint leaves
Cut the cucumber into thin slices. Flavour with Kikkoman Seasoning for Sushi Rice, Kikkoman Soy Sauce and lime juice. Mix thoroughly, then add the mint leaves and allow to marinate in the fridge for a minimum of 20 minutes or up to 3 - 4 hours.
Étape 4
4 càs olive oil – 2 càs Sauce soja sucrée Kikkoman – 1 càs Sauce soja fermentation naturelle Kikkoman – 1 càs lime juice – 2 càc mustard – 1 poignée de of parsley leaves
Whisk all the ingredients (except the parsley) into a smooth sauce.
Remove the meat from the foil, cut into slices, drizzle with the sauce and sprinkle with fresh parsley leaves. Serve with the marinated cucumber from step 3.
ID de la recette 1238
La recette en PDF
Télécharger le PDFFaites-nous part de vos commentaires !
Dites-nous ce que vous en pensez
Attribuez une étoile à la recette : plus il y en a, mieux c'est !
300 g beef brisket – 3 càs Sauce soja fermentation naturelle Kikkoman – 2 càs garlic powder – 2 càs onion powder – 1 càs freshly ground black pepper – 1 càc ground cumin – 1 càc ground coriander – 1 càc dried oregano – 1 càc ground cloves – ¼ càc hot chili powder – 100 g brown sugar
Mix all the spices and Kikkoman Soy Sauce to create an aromatic marinade. Cover the brisket with the marinade so all the meat is covered. Place in an airtight container in the fridge for 24 hours.
After marinating, take the meat from the refrigerator and grill at 240 - 250 °C for 3 - 4 minutes on each side. When nicely browned, wrap it tightly in aluminium foil, reduce the temperature to 180° C and place on the side of the grill to avoid direct heat. Cover with a lid and cook for 1½ - 2 hours. Then remove the meat from the grill and let it stand on a chopping board for 10 - 15 minutes before slicing.
1 cucumber – 4 càs Assisonnment pour riz à Sushi Kikkoman (125ml) – 2 càs Sauce soja fermentation naturelle Kikkoman – 1 lime (for juice) – 4 fresh mint leaves
Cut the cucumber into thin slices. Flavour with Kikkoman Seasoning for Sushi Rice, Kikkoman Soy Sauce and lime juice. Mix thoroughly, then add the mint leaves and allow to marinate in the fridge for a minimum of 20 minutes or up to 3 - 4 hours.
4 càs olive oil – 2 càs Sauce soja sucrée Kikkoman – 1 càs Sauce soja fermentation naturelle Kikkoman – 1 càs lime juice – 2 càc mustard – 1 poignée de of parsley leaves
Whisk all the ingredients (except the parsley) into a smooth sauce.
Remove the meat from the foil, cut into slices, drizzle with the sauce and sprinkle with fresh parsley leaves. Serve with the marinated cucumber from step 3.
En savoir plus
