Slow-cooked to perfection on the barbecue, this dish promises a symphony of sweet and savory notes. With the exquisite flavors of our Korean Brisket recipe. This culinary masterpiece features a succulent 4 kg brisket marinated in a blend of nashi pear, dark brown sugar, soy sauce, and a medley of aromatic spices.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
4 kg brisket
3 nashi pears
1 cup dark brown sugar
1 tbsp ground black pepper
4 tbsp sesame oil
1/2 cup mirin
2 cups soy sauce
1/2 cup honey
1 bulb of garlic
bunch of spring onions
- Trim off all the fat from the brisket.
- Peel the nashi pears and remove the core. Cut them into small pieces and grind them into a smooth paste using a food processor.
- Prepare the marinade by mixing dark brown sugar, ground black pepper, sesame oil, mirin, soy sauce, and honey with the nashi pear paste. Finely grate all the garlic cloves and chop the spring onions. Add them to the marinade and stir well.
- After the resting period, strain half of the marinade. Add the thick paste that remains to the first half.
- Inject the strained marinade into the brisket and let it sit for a while.
- Preheat your barbecue to 120°C or 250°F.
- Place the brisket on the barbecue and insert a thermometer into the thickest part of the meat.
- Once the brisket reaches an internal temperature of 70°C or 158°F, turn off the smoking process.
- Set your barbecue to 140°C or 280°F to create a nice dry bark.
- During the cooking proces, coat the brisket with the remaining marinade. Repeat this process every 15 minutes.
- When the brisket reaches an internal temperature of 90°C or 194°F, it is done.
- Wrap the brisket in butcher's paper and place it in an oven tray. Seal it with aluminum foil.
- Put it back on the barbecue and set the temperature to 50°C or 120°F. Let it sit for 10 hours.
- After 10 hours, the brisket is ready to be enjoyed.