Korean BBQ Beef Brisket With Farro, Green Beans, BBQ Jus and Cucumber Kimchi
Recipe courtesy of Seth Arnold, Executive Chef, West Chester (Pa.) Golf & Country Club
- brisket - 1 ea. (approximately 10 lb.)
- kosher salt - 1 cup
- cracked black pepper - 1/2 cup
- Korean chili powder - 1 cup
- onion - 2 ea.
- celery - 1 ea.
- carrot - 3 ea.
- tomato paste - 1 cup
- red wine - 1 pint
- beef stock - 1 gal.
- green beans - 4 oz.
- farro - 1 qt.
- Persian cucumbers - 5 ea.
- kosher salt - 1/2 cup
- Korean chili flakes - 2 Tbs.
- minced garlic - 1 Tbsp.
- sugar - 1 Tbsp.
- Korean fish sauce - 1/2 tsp.
- minced ginger - 1/2 tsp.
- Lay out brisket on a sheet tray with towels under and over top. Pat dry.
- Sprinkle seasonings on both sides, rub into the beef.
- Let sit for 1-2 hours.
- Sear brisket in a rondeau. Remove.
- Add mirepoix to rondeau and sauté.
- Add tomato paste and cook until almost brown.
- Add red wine to deglaze.
- Add beef stock.
- Place brisket back into rondeau and cover with foil. Place in a 275° oven for 4-5 hours, or until internal temperature reaches 205°.
- Add kosher salt to taste.
- Put 3 qt. water into a sauce pot and aggressively season. Bring to a boil.
- Add farro, turn the flame to low-medium and cover.
- Cook until liquid is absorbed and farro is tender, approximately 45 minutes.
- Blanch in salted boiling water for approximately 30 seconds to one minute. Shock in ice water.
- Slice the cucumber on a Japanese mandolin (approximately 1/4” thick)
- Toss with kosher salt and let sit for 20 minutes. Rinse and pat dry.
- Mix remaining ingredients in a bowl, and liberally coat cucumbers. Refrigerate. (Can hold for 7 days.)
- Slice brisket thinly against the grain; warm in jus over low to medium heat.
- Warm green beans in butter in a sauté pan.
- Warm farro in a sauté pan.
- Plate farro down in the center of a plate.
- Plate green beans on top of the farro.
- Plate the sliced brisket, shingled, on top of the green beans.
- Sauce the plate on top of the brisket and in a circle around the outside of the plate.
- Put a small amount of the cucumber kimchi on top of the brisket.