THE GODS have reinvented nachos with our Korean beef brisket nachos with Korean cheese sauce, Korean chilli BBQ sauce, Korean hot sauce and a spring onion, sesame and coriander garnish! It's BLOODY YUM!
- Feeds: 6
Beef Brisket Ingredients
- 1kg Beef brisket
- 500ml Beef stock (gluten-free)
- 3 Tbsp Korean chilli BBQ sauce (optional)
- 2 Tbsp soy sauce (gluten-free)
- 4 Tbsp Gochujang (gluten-free)
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp brown sugar
- 1 Tbsp sesame oil
- Pinch of sea salt & ground black pepper
Cheese Sauce Ingredients
- 250g Grated cheddar cheese
- 2 Tbsp Korean chilli powder or 1 Tsp normal chilli powder (put in last)
- 1 Tbsp Minced garlic (put in last)
- 2 Tbsp flour (gluten-free)
- 25g Butter
- 800ml milk
- Season sea salt & ground black pepper
- Corn chips (gluten-free)
- Toasted sesame seeds
- Fresh coriander (chopped)
- Spring onions (chopped)
- Korean hot sauce
- Korean chilli BBQ sauce (optional)
Instructions Beef Brisket
Put all the beef brisket ingredients into a small bowl and mix well.
Get your beef brisket and pop it into a large bowl and cover with the marinade and leave in the fridge over night or for at least 4 hours.
Remove your beef brisket from the fridge and leave to get to room temp for At least 30 minutes.
Put your oven on 170C.
Get an oven dish and pop in the beef brisket and add all the marinade and 500ml beef stock, cover with baking paper and then foil.
Cook for around 2-3 hours or until falling apart.
Once the beef is cooked you will need to pull it with either two forks or thongs, first remove the liquid before pulling and add back once pulled.
After you have made the cheese sauce then get a fry pan and spray it with some spray oil on a high heat, add the amount of beef you need and cook until nice and caramelised and slightly crispy around the edges.
Instructions Cheese Sauce
Put a pan on a medium heat and melt the butter. Next, add the flour and stir, cook for 3 minutes until the flour is cooked through.
Start adding the milk in parts and keep stirring so it doesn’t go lumpy, once all the milk used add the cheese in parts and keep stirring, once all cheese is added season with salt, pepper, Korean chilli powder & garlic and stir again and cook for another 2 minutes.
Get yourself a serving dish and add your corn chips but making sure they stand up (this helps to get beef & cheese sauce all on them), next, add your beef, cheese sauce, Korean chilli BBQ sauce, Korean hot sauce, sesame seeds, spring onion and coriander, Now Enjoy!
You can watch us making the recipe on Instagram & Facebook @godsofsauces