Barbecued beef brisket with tofu and peanut sambal

Barbecued beef brisket with tofu and peanut sambal

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
8 mins
Photographer
Stuart Scott

Every Aussie loves a barbie. With this clever combination you can please carnivores and vegetarians alike. First, speak extremely firmly to your butcher and insist that you want very, very thinly sliced and untrimmed beef brisket. He will think you are mad, as usually brisket is braised long and slow. However, in this recipe, flash-cooking keeps the meat tender.

Ingredients

Quantity Ingredient
500g beef brisket, untrimmed, thinly sliced into 3 mm slices
300g firm tofu, cut into twelve 1 cm slices
rice flour, to dust tofu
1 bunch bulb spring onions, leaves on, halved
extra-virgin olive oil, to brush the tofu and spring onions
1 large butter lettuce, leaves separated

Marinade

Quantity Ingredient
2.5cm piece fresh ginger, peeled and grated
2 garlic cloves, finely chopped
3 tablespoons brown sugar
60ml soy sauce
2 tablespoons chinese rice wine
2 tablespoons sesame oil
1/4 teaspoon freshly ground black pepper

Peanut sambal

Quantity Ingredient
120g roasted peanuts
2 garlic cloves, chopped
2 large red chillies, seeded and roughly chopped
2 eschalots, peeled and roughly chopped
1/4 cup coriander leaves and roots
1 tablespoon brown sugar
125ml lime juice
1 tablespoon fish sauce

Method

  1. Combine the marinade ingredients in a flat, non-reactive dish. Add the beef and marinate for 30 minutes. While the beef is marinating make the peanut sauce by either pounding the peanuts, garlic, chillies, eschalots and coriander together using a mortar and pestle or a small food processor, until ground but chunky. Mix through the brown sugar, lime juice and fish sauce. Spoon into a serving bowl and set aside.
  2. Dry the tofu slices with paper towel and toss in the rice flour.
  3. Preheat the barbecue to searingly hot. Brush the spring onions with oil and chargrill on the flat plate of the barbecue with the tofu slices for 3 minutes on each side, until the spring onions are charred and the tofu slices are golden. Remove. Drain the beef well, pat dry on paper towel and flash-cook on the grill of the barbecue for a minute or so on each side, to sear, but do not cook through or the beef will toughen. Serve as an ‘assemble your own’ dish – brisket, spring onions and tofu with the sambal and lettuce leaves.

Wine

  • This dish has some powerful flavours so it can stand up to a durif or zinfandel.

Lyndey’s note

  • If desired, increase the marinade quantities and marinate the tofu for 30 minutes, too, to give it a richer flavour.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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