Korean spiced brisket lettuce cups

Fresh • Spicy • Slow Cooked

Serves: 4–6
Time: ~5 hours

Ingredients

·        1kg beef brisket

·        500ml–1L Asthi beef bone broth (top up with water if needed)

·        2 star anise

·        Sea salt & black pepper

·        Homemade mayonnaise (or a good-quality olive oil mayonnaise with no additives)

·        1–2 tbsp Korean spice mix (salt, ginger, onion, garlic, sesame, black pepper, white pepper, coconut sugar, gochugaru, ground coriander, chinese 5 spice, mushroom powder, cinnamon)

·        Little Gem or Cos lettuce leaves

·        1 cucumber, cut into batons

·        Handful fresh mint and coriander, chopped

·        2 spring onions, finely sliced

·        1 Fresh lime

·        Chilli flakes, to taste

·        Beef tallow

·        Sesame seeds

Method

Season brisket with salt and pepper and caramelise with beef tallow on a high heat.  Transfer to a large dish with the star anise.  Pour over Asthi bone broth.  Top up with water until completely submerged.  Bring to a simmer and cook on low heat for 4–5 hours, or until beef is falling apart.  Remove brisket and shred.  Mix Korean spice mix into the mayonnaise.  Mix cucmber, mint, coriander, spring onions, lime juice, chilli flakes and sesame seeds.  Add Korean mayo into each lettuce leaf.  Top with pulled brisket, cucumber, herb mixture, sesame seeds, chilli flakes and wedges of lime.

Tip: Keep the leftover broth liquid from slow cooking the brisket for sipping, freezing or cooking again.