Pyonyuk (Boiled Pressed Brisket Of Beef)

Course : Beef
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds beef brisket
2 medium carrots
1 medium cucumber
2 large eggs -- hard boiled
4 tablespoons soy sauce
1 tablespoon rice or cider vinegar
1 clove garlic -- finely chopped
2 medium spring onions -- finely chopped
2 teaspoons toasted sesame seeds
1 teaspoon freshly ground black pepper

Preparation / Directions:

Bring a large pot of water to a vigorous boil, then add the piece of brisket. Allow to boil for 2-3 minutes to seal, then reduce the heat to a bare simmer. Cook until tender, about 1 to 1 1/2 hours. Reserve the beef broth for other soup or noodle dishes. Wrap the meat in a piece of cheesecloth or muslin, place in a flat dish with a plate or board over it, and cover with a heavy weight to press. Leave until cool, then transfer to a refrigerator until the meat is firm (2-3 hours or overnight). Slice the carrots and the cucumber on the diagonal. Slice the hard-boiled eggs. When ready to serve, trim the brisket of excess fat and gristle, then cut into thin slices. Arrange in overlapping slices on a platter, together with the carrots, cucumber, and eggs. Mix together the soy sauce, vinegar, garlic, spring onions, sesame seeds, and black pepper. Pour this sauce over the meat and vegetables.


Nutritional Information:

3148 Calories (kcal); 253g Total Fat; (73% calories from fat); 174g Protein; 35g Carbohydrate; 1037mg Cholesterol; 4871mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beef Recipes