Tender and Chewy Beef Brisket Boil
Tender and Chewy Beef Brisket Boil
The Ultimate Drinking Snack! How to Make Tender Beef Brisket Boil with Deliciously Chewy Tendons
Beef brisket boil with its chewy tendons and tender meat is the perfect accompaniment to drinks! Recall the delicious flavors of beef tendon (suji) and connective tissue (sugurae) dishes you’ve enjoyed, and easily recreate this brisket boil at home, highlighting the wonderful contrast between chewy tendons and tender meat. If you especially love the tendons, we’ll share a secret to making them jelly-like and extra chewy! It’s crucial to slice it thinly to avoid toughness due to the tendons.
Beef Brisket Boil Ingredients- 550g Beef Brisket (muscle cut)
- 1/5 piece Daikon Radish
- 1/2 Onion
- 20 whole Peppercorns
- 1 Red Chili Pepper
- 1 Green Onion (Leek)
- 5-6 cloves Garlic
- 3 liters Water
Cooking Instructions
Step 1
Prepare the ingredients for a tender and chewy beef brisket boil. You’ll need 550g of beef brisket, 1/5 daikon radish, 1/2 onion, 5-6 cloves of garlic, 1 green onion, 20 whole peppercorns, 1 red chili pepper, and 3 liters of water for a clear broth. (Bok choy can also be added for garnish if desired.)
Step 2
Feel free to use any vegetables you have on hand for boiling the brisket. Adding extra green onions and garlic will enhance the flavor. A small amount of onion will tenderize the meat and give the broth a subtly sweet, milky color.
Step 3
Soak the beef brisket in cold running water for about 1 hour to remove excess blood. After soaking, place the brisket in a pot of cold water and briefly boil it until scum starts to rise. This step helps to clarify the broth.
Step 4
Discard all the scum and impurities that rise to the surface as the water boils. Rinse the brisket thoroughly under cold water to remove any remaining bits. This blanching step is crucial for removing any gamey odors from the meat.
Step 5
Place the rinsed brisket back into the pot and add 3 liters of fresh water. Start cooking from cold water again. This ensures the meat cooks evenly and becomes tender from the inside out.
Step 6
Once the water begins to boil, add the prepared daikon radish, green onion, whole peppercorns, onion, and garlic. Bring to a rolling boil over high heat to allow the flavors to infuse into the broth.
Step 7
While adding more vegetables at home is always an option, these ingredients are sufficient to eliminate any gamey smell from the brisket. Adding plenty of whole peppercorns is particularly effective for odor control. Don’t forget to include the daikon radish; it makes the broth wonderfully refreshing and flavorful later on.
Step 8
Blanch the bok choy (if using for garnish) in the simmering brisket broth for a short while, then rinse it under cold water. It adds a nice color and a crisp texture when served alongside the meat.
Step 9
After simmering for about 40 minutes, skim off any foam that has accumulated on the surface. Then, reduce the heat to medium. If you skip the initial blood removal and blanching steps, the meat can develop a gamey odor and you’ll need to continuously skim the foam. Skimming ensures a clean, pure flavor.
Step 10
Continue to boil over medium heat for 30 minutes, then reduce to low heat and simmer for another 20 minutes. After a total of about 1.5 hours, remove and discard all the aromatic vegetables. The broth will have a rich, dark color similar to that of beef noodle soup or galbi-tang. Despite no added seasonings, it boasts a deep, satisfying flavor. Once cooked, remove the brisket and let it cool slightly.
Step 11
The cooked brisket will have a wonderfully firm yet tender texture. The tendons embedded in the meat provide a delightful chewiness, and the connective tissues surrounding the muscle fibers allow it to be easily separated into several pieces.
Step 12
I remember my mother making braised beef (jangjorim) with this cut when I was young. Even with premium Korean beef, brisket is an affordable option. Refrigerating it overnight transforms the tendons into a jelly-like, incredibly chewy texture. For brisket boil, it’s essential to slice it thinly! Thick slices can be tough due to the tendons, so thinly slicing is key!
Step 13
The ‘arong-i’ part of the brisket is incredibly tender, similar to beef tenderloin. It’s also delicious served as beef sashimi or lightly seared.
Step 14
Now, let’s prepare for plating. Arrange the thinly sliced brisket pieces attractively on a serving dish. Using a slightly deep pasta bowl works well for serving with the broth.
Step 15
Arrange the blanched bok choy around the meat as a garnish. Wrapping the brisket with bok choy creates a delightful combination of textures and flavors.
Step 16
The tender ‘arong-i’ brisket cut is exceptionally soft, like beef tenderloin, offering a melt-in-your-mouth experience. With no tendons, it’s pure, unadulterated tender brisket.
Step 17
Serving the rich broth alongside the meat enhances its flavor beautifully. It makes for a satisfying meal even when eaten with rice.
Step 18
This part with the firm, chewy tendons is a true delicacy! Those who enjoy beef tendon will absolutely savor this texture.
Step 19
Prepare your dipping sauce. While wasabi is good, mustard is often preferred with brisket as it cuts through the richness and adds a pleasant zing.
Step 20
A mustard-based sauce, made with prepared mustard and perhaps a touch of minced garlic and soy sauce, makes an excellent accompaniment that elevates the brisket’s flavor.
Step 21
This is the perfect combination to enjoy with a glass of soju! Even without any added MSG or seasonings, the broth is deeply flavorful from the vegetables, meat, and radish. With the luscious broth, it’s an ideal snack that makes you crave a shot of soju.
Step 22
Finally, pour the warm brisket broth generously over the meat and garnish with thinly sliced red chili peppers. Your delicious beef brisket boil is complete!
