Traditional recipes

Grilled Brisket with Scallion-Peanut Salsa

Grilled Brisket with Scallion-Peanut Salsa

Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Hear us out, because it works, especially with this peanut topping. The only thing wintry: Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.

Ingredients

Meat and Marinade

  • 1½ lb. flat-cut beef brisket, fat trimmed to ¼" thick
  • 4 garlic cloves, finely grated
  • 2 tsp. toasted sesame oil

Salsa and Assembly

  • Vegetable oil (for grill)
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup chopped raw peanuts
  • 1 garlic clove, finely grated
  • 2 tsp. toasted sesame seeds
  • 1 tsp. crushed red pepper flakes
  • 1 bunch scallions (about 6), thinly sliced into matchsticks
  • ½ bunch cilantro, torn into sprigs

Recipe Preparation

Meat and Marinade

  • Freeze brisket on a small baking sheet until very firm around the edges, 45–60 minutes.

  • Remove brisket from freezer. Using a long sharp knife, slice brisket against the grain ⅛" thick. (As the piece gets smaller, you can cut it in half crosswise to make it easier to cut.) Place inside a resealable plastic bag. Whisk garlic, lime juice, oyster sauce, soy sauce, brown sugar, and oil in a small bowl until sugar dissolves. Pour marinade over meat, seal bag, and rub vigorously to separate any meat slices that might want to stick together so the marinade can get to them. Chill at least 1 hour and up to 1 day.

Salsa and Assembly

  • Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt; set aside.

  • Rinse scallions under cold water; drain well. Toss in a medium bowl with cilantro.

  • Transfer brisket slices to a large rimmed baking sheet with tongs, leaving any excess marinade behind. Lightly season with salt. Grill meat in batches until charred underneath and nearly cooked through, 1–2 minutes, then turn and grill just long enough to cook through, about 30 seconds. Transfer to a platter. Toss scallion mixture into peanut mixture and mound over brisket.

Related Video

Chris Makes Grilled Brisket with Peanut Salsa

Reviews SectionSuper skeptical about using brisket But we had a piece from Walden Local so wanted to make it a star. Amazing, couldn’t believe how tender it was. Didn’t have oyster sauce so used 2TBSP of sweet white miso as a sub. We marinaded for about 7 hours. Used a ridged cast iron griddle on the hob as the pieces were small. Fantastic char and the salsa was incredible. Salsa is a keeper!Wow, there's so much flavor from the marinade and the salsa. I followed the recipe but used sirloin steak (marinated for 2 hours) based on others' reviews that brisket can be too tough, and served rice on the side as well. I don't have a grill so used a cast-iron skillet and it turned out amazing. This is an amazing dish and would be a hit at any dinner party.AnonymousAmsterdam06/13/20Made this last night. Followed instructions exactly. Marinated 8 hrs. I'd rank the marinade a 10 out of 10. I'd rank the salsa 10 out of 10. I'd rank the use of brisket as a negative 10. Was tough and not eatable. Today, I'm braising the meat (long and slow) and hope it can be saved. We both decided that using a better quality meat- even flank steak, but almost any kind of steak would be better than the brisket that is so tough to break down.Flank steak would be a tasty substitute.AnonymousVail, Colorado05/08/20I've always thought of brisket as a tough as armor cut that you dump in soup and try not to eat, hence, I was pretty excited to try this recipe. It's a pretty easy dish however a couple things- Pay extra attention to cutting across the grain. I was paying more attention to just making the slices thin and thought it was good enough...the texture turned out exactly that-- good enough but not great. I still felt like there was an uncomfortable amount of chewiness to it.- Put some sweetness in the marinade. I don't own any kinds of sugar so I just skipped it. The meat had this slight but odd tang to it that caused me great sadness thinking about what could've been.- To those who were asking, pan fry is OK. Like, it was still pretty yummy and I didn't die.- The salsa is wonderful. It worked incredibly well with the meat.- I added rice to this dish and it was great. That's all.While I would probably rate the dish I made something between 3 and 4 stars bc of the mistakes, I'm really excited to remake it and even if the quality of this dish didn't improve, I'd still eat it regularly.Crazy crazy delicious!! Brisket was so delectable but the scallion-peanut salsa put it over the top!! And I even forgot the cilantro and it was still amazing!! Also, I had non-beef eaters in my group, so I used the marinade on chicken thighs and, of course, also CRAZY GOOD! My 3-year-old son couldn’t get enough!nerdicusWalnut, CA 07/01/19Can you do this in a pan/oven? Asking because I don't have a grill readily available.Just made this and it was so outstanding! The brisket was so tender, I was a bit skeptical at first but it really isn’t tough at all! Marinade and salsa are amazing too. I served this with some rice because I thought the salsa side wouldn’t be enough but it actually would have been enough. Take the time to slice the brisket thinly, you won’t be disappointed.Made this a few days ago. Seriously amazing flavour bomb! I pan fried it rather than grilled and used it in a melted cheese sandwich.Making this tonight! Wondering how hot you recommend for the grill be?Hi there, is there a substitute for the oyster sauce? This looks delicious and but members of my family have shellfish allergies.Audie SullivanNorth Carolina05/02/19Could you sub another nut like cashews for those of us with a peanut allergy?

Wearing a souvenir apron of Michaelangelo’s David’s. frontside. a man named Bill manned the grill last weekend when we made a minor feast of Chris Morocco recipes, followed by one of Molly Baz recipes. Both were fabulous and I𠆝 highly recommend recreating them:

Night 1: Chris’s brisket with peanut-scallion salsa is a sleeper hit. The salsa is the star, though, and it works with anything you’re grilling because it’s crunchy, nutty, garlicky—not very controversial qualities, unlike that apron. So we grilled steaks we got on sale, shout out to Hollywood Market in Troy, Michigan. Then on the side we had Chris’s Big-Flavor Broccoli, which lived up to its name. At first you’re like, soooo it’s roasted broccoli? But the red onions you cook down first give it this low-key sweetness, anchovies dissolve into mysterious explosive umami, and you top it with CHEESE. I stood alone at the stove and watched the cheese melt onto the broccoli and thought, This is the best thing that’s happened to me in a long time. Because it WAS.

Night 2: Bless that salt goddess Molly Baz for her spicy (not thaaat spicy) coconut grilled chicken thighs and smashed potatoes. We made three pounds of potatoes and they disappeared immediately. Even if you mess them up, slightly overcooking them in the boiling water, which the recipe explicitly warns not to do—it’s fine. Because the smushy bits still got crispy in the hot oven and the walnut topping covers all sins. The chicken’s marinade is made up of stuff that’s usually in my pantry: coconut milk, anchovies, sambal, ginger, sugar, and lime juice. So I’ll be making that again this summer, maybe with SHRIMP!? Imagine!

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All-American

We’ll start with America, home of BBQ as we know it.

First up, grilled pork chops with plums, halloumi, and lemon . Halloumi is one of our favorite cheeses, delicious when salted and grilled, with a supple texture that lingers. This recipe is a vintage classic with a 2019 twist,. https://www.bonappetit.com/recipe/grilled-pork-chops-with-plums-halloumi-and-lemon

Grilled brisket with scallion peanut salsa. Brisket is a crowd pleaser — it’s an act of love to marinate and makes for epic leftovers. We like this recipe because it’s rich but refreshing with the kick of that peanut salsa. Yas. https://www.bonappetit.com/recipe/grilled-brisket-with-scallion-peanut-salsa

Rum spiked pineapple with coconut. Grilled pineapple is a summer classic – it looks beautiful and adds a punch to your menu. This recipe has the added zing of summer coconut, one of our fave flavors. https://www.cookinglight.com/entertaining/menus-for-entertaining/grilled-fruits-vegetables-recipes?slide=152365#152365

Veggie forward is always a plus, and so we introduce a grilled corn and bell pepper salad . Vegan and delicious, with a little crunch. https://www.cookinglight.com/recipes/grilled-corn-bell-pepper-salad


Grilled Brisket with Scallion-Peanut Salsa - Recipes

Bon Appetit - Wed May 12 12:00

Don’t break a sweat looking for the perfect summer steak recipe. We’ve got what you need right here.

Some like it saucy. Some like it skewered. But no matter who you’re firing up the charcoal for, these grilled steak recipes got you covered through the end of the summer season. Steak traditionalists, look no further—you can’t go wrong serving up plates of this classic Skirt Steak with B.A.1. Sauce (our own riff on the bottled stuff). If you’re in search of a crowd-pleasing cut to wow your cookout crew, can we recommend a BBQ steak recipe so perfect for a group gathering that we named it Party Steak? But there’s more to it than just serving up a hunk of beef. Try it paired with blistered beans and tomatoes or mixed in with greens for a balanced steak salad. Oh, and pro-tip: before mealtime hits, make sure to freshen up on your grill skills with our step-by-step photo guide to grilling steak. Fire it up, friends, and make one of these grilled steak recipes tonight!

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson


Don’t you just love a freshly barbecued corn on the cob, dripping with melted butter and seasoned with Kalahari salt and Malabar pepper? As I write this blog I think of our barbecue yesterday at our good friend Peter – he barbecued the corn to perfection, so I felt that.

Charcoal is not only Charcoal! It can make or break a BBQ!You have been waiting all week for Sunday morning as you have planned a Junk day BBQ with friends and your latest new toy the LotusGrill. You wake up to a typically beautiful sunny autumn day in Hong Kong.


Niçoise toast (page 28)

From Bon Appétit Magazine, Jun/Jul 2018: The Grilling Issue Bon Appétit Magazine, Jun/Jul 2018

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  • Categories: Quick / easy Main course Summer French
  • Ingredients: eggs tomatoes shallots lemons mayonnaise sourdough bread canned tuna in oil oil-cured black olives sherry vinegar hot smoked paprika dill parsley basil tarragon


15-Minute Fresh Tomato and Feta Tart

2 large heirloom or beefsteak tomatoes (about 2 1/4 to 2 1/2 pounds total)
1 teaspoon kosher salt
Cooking spray
1 sheet frozen puff pastry (about 12 ounces), thawed according to the package directions and refrigerated
1/2 cup cream cheese (4 ounces)
2 cloves garlic, peeled and grated
Leaves of 4 sprigs fresh oregano or marjoram, minced
Leaves of 4 sprigs fresh thyme, minced
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cinnamon (optional)
3/4 cup heavy cream or plain yogurt if you like it tart
1/2 cup crumbled feta cheese, drained
1 tablespoon extra-virgin olive oil, preferably Greek

Line a large platter or two with 6 or 7 paper towels each. Slice the tomatoes into 1/2-inch-thick slices, place them on the paper towels, and sprinkle with the salt. Set aside.

Meanwhile, arrange a rack in the middle of the oven and heat to 425F. Line 1 rimmed baking sheet with parchment paper or spray with cooking spray and set aside. Spray the underside of a second rimmed baking sheet with cooking spray and set aside, upside down.

While the tomatoes are draining, place the chilled puff pastry on the first baking sheet (lined on the inside with parchment or sprayed on the inside) and unfold it gently. Make sure to work quickly so the pastry stays cold. If at any time the dough feels soft, place in the freezer for 2 to 3 minutes until chilled again and firm. Thoroughly poke the dough evenly with the tip of a sharp small knife, about 48 times.

Completely cover the puff pastry with a sheet of parchment paper. Place the second prepared baking sheet (sprayed on the underside) on top of the parchment paper, spray-side down. Bake until the pastry turns a pale brown on the edges, 10 to 12 minutes.

Remove the top baking sheet. Bake until golden-brown and crisp on top, being careful not to overbake, 3 to 5 minutes more. Set the pastry aside to cool while you make the feta spread.

Place the cream cheese, garlic, oregano, thyme, pepper, and cinnamon, if using, in a medium bowl. Using a handheld mixer, mix on medium speed until combined. Add the cream and mix until fluffy, about 2 minutes. Add the feta and mix until creamy, 2 to 3 minutes. Spread this mixture evenly on the tart crust.

Gently pat the tomatoes well with dry paper towels. Top the cheese mixture with the tomatoes salted-side down, arranging them in a single layer. The pastry will deflate somewhat. Drizzle over oil. Cut into pieces and serve immediately. This tart is best eaten the same day it is made.

Puff pastry: I am a believer in using butter-based puff pastry unless you need another version to meet a dietary need or you have no other available. Although most of the butter-based brands are sold one sheet to a box, they come in various sizes. If you buy a brand with 2 small sheets to a box, line them up as close to each other as possible on the oiled baking sheet and cut them to make one 9合-inch rectangle. (On the negative side, the tart will really be two pieces and will not fuse together when baking. On the positive side, this will make it easy to serve without making too many cuts or breaking the pretty dough.)

Cheese spread: This mixture can be made up to 3 days in advance and refrigerated in a covered container.
—————————-


18 Resep Steak Daging ala Restoran Yang Bisa Dimasak Dirumah

Untuk resep ini, kakak beradik Bryan dan Michael Voltaggio memarinade steak mereka dengan garam selama 12 jam dan daging yang sudah dimarinade disimpan dikulkas.

Total waktu masak: 45 menit

Total waktu masak: 1 jam 50 menit

Untuk resep ini, diperlukan garam dan lama waktunya untuk marinade. Taburkan garam kedua sisi daging steak. Kemudian daging dimasukan kulkas selama 72 jam. Daging dibolak balik dua kali sehari.

Rich cuts of meat, like a bone-in rib eye, benefit from a dry brine and air dry, which concentrates flavor. Seasoning ahead of time increases iron-y notes in prime-graded cuts of meat and breaks down the connective tissue, resulting in an especially juicy steak.

Total waktu masak: 20 menit

Total waktu masak: 35 menit

Total waktu masak: 1 jam 40 menit

Total waktu masak: 1 jam 15 menit

Total waktu masak: agak lama. Proses bikin brisket ini agak lama karena daging direndam dengan bumbu2 dan didiamkan selama 1 jam sampai 1 hari.

Kalau mau meresap bumbunya dagingnya didiamkan sampai 1 hari. Makin lama makin meresap bumbu2nya.

8. GRILLED BONE-IN RIB EYE (Bon Appetit)

Total waktu masak: lebih dari 1 jam.

Resep cukup untuk 4 orang.

10. RESEP BIKIN DAGING STEAK KILAT: SUPER-QUICK MINUTE STEAK (Tenderloin)

Total waktu masak: 10 menit

Coca-Cola dipakai disini untuk bikin acar bawang.

Total waktu masak: 15 menit

Total waktu masak: lebih dari satu hari (karena proses marinade daging 12-24 jam)

Nama lainnya Flank steak adalah London Broil. Dagingnya tidak terlalu empuk tapi rasanya enak.

Supaya empuk dagingnya harus di marinade agak lama ya. Kalau mau lebih cepat prosesnya pakailah pengempuk daging.

Dan sesudah selesai dimasak, dagingnya dipotong melawan alur serat. Ini rahasianya kalau mau enak ngunyahnya!

Total waktu masak: 25 menit

Total waktu masak: 35 menit

Karena type daging sapinya agak alot, makanya dimasaknya agak lama dengan saos tomat supaya daging bisa menjadi empuk dan tidak kering.

Total waktu masak: 95 menit

Masaknya agak lama antara 2-3 jam. Cara bikinnya hampir seperti semur dan dimasak lama.

Ini resep dari Chef José Andrés, salah satu Chef terkenal di Amerika.

Total waktu masak: 40 menit

Dibawah ini “Top 5 Steak Recipes” karya Chef Ramsay yang punya Gordon Ramsay yang punya beberapa cooking show.

Nah berdasarkan resep2 diatas, ternyata gampang dan praktis kan cara membuat beef steak? Cuman harus mengikuti proses pengolahannya.

Misalnya seperti daging yang agak alot supaya dimarinade dulu sebelumnya dengan bumbu2 atau pengempuk daging supaya menjadi empuk dan sekaligus bumbunya meresap.

Gimana siapkah untuk mencoba resep2 beef steak modern yang biasanya dihidangkan di restoran untuk rumahan?

Kalau sempat coba masakan steak dari resep2 diatas, boleh dong berbagi pengalaman dengan pembaca yang lain? Bisa berbagi pengalaman di bawah comment atau di Facebook kami.

Dapatkan pengempuk daging PAYA di supermarket2 terdekat, pasar2 tradisional, dan online.


What To Cook This Weekend

August is here. The green markets and farm stands teeming with fresh fruits and vegetables. Here are some great recipes to make use of that bounty.

It’s a pizza. It’s a salad. It’s…a pizza with a huge salad on top of it. Who can argue?

This time anchovies are not optional. They’re an integral ingredient here, and it’s worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

A great Sunday Brunch entree can be made year round using frozen corn.

Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery top with an addictive crunch.

Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Hear us out, because it works, especially with this peanut topping. The only thing wintry: Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.

Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.


September 14, 2015

Five Must-Try Whole Grains

It’s hard to fathom that not very long ago eating whole grains was an oddball thing to do. My good friend Naomi, 49, recalls how as a child she dreaded lunch time at school because she was horribly embarrassed that her sandwiches were on whole wheat when everyone around her had fluffy white bread. And I remember clearly when, not more than ten or twenty years ago, you could only find brown rice at fringe vegetarian places and at especially accommodating Chinese restaurants.

Times have changed. My friend’s brown bread is now the standard for the National School Lunch Program, and it’s hard to find a restaurant, whether high-end or fast-casual, that doesn’t have a fun whole grain option on the menu. Nowadays, most people even know how to pronounce quinoa! (In case you’re behind the curve, it’s keen-wah.)

Driving the point home, a new survey commissioned by the Oldways Whole Grain Council (disclosure: I am a volunteer member of their advisory board) reveals that eating whole grain is now the norm, with 63% of participants saying they make more than half their grains whole. You should have seen me when first I heard this report ---I was literally saying “yay” and making little clappy hands. That’s because it’s an important change that can have a tremendous health impact ---studies show that eating whole grains reduces the risk of heart disease and diabetes, helps with weight management and is linked with lower risk of asthma, high blood pressure and more.

But besides shedding light on how far we have come, the survey also reveals how much delicious exploring we have yet to do. According to the report, we tend to stick to the same whole grain foods, with whole wheat bread, oatmeal and brown rice being the most popular. While these foods are wonderful, and staples in my life too, why stop there when there is such a vast variety available? Now that most of us are on board with whole grains in general, it’s time to take the next step and branch out to eat different kinds. Admittedly, there are so many foreign-sounding options---from teff and freekah to millet and spelt--- that it can be daunting. So I have curated a manageable list of five must-try grains to give you a starting point.