Beef Brisket Perilla Cream Fettuccine
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Thin-sliced beef brisket, chadol in Korean, browns at the edges in its own fat in a dry, very hot pan, and that fat is poured off so the sauce tastes mainly of cream and milk.
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Perilla leaves, a fragrant herb common in Korean cooking, are folded in only once the burner is off, and their herbal note lightens the cream and the fatty beef.
Ingredients
Instructions
- 1
Pat 8 perilla leaves dry, roll them tightly, and slice them into fine ribbons.
Thinly slice 60g onion and 2 garlic cloves so they soften quickly and do not stay raw in the cream sauce.
- 2
Salt a large pot of boiling water and cook 180g fettuccine for 1 minute less than the package time.
Before draining, reserve 0.5 cup pasta water to loosen and emulsify the sauce later.
- 3
Heat a dry pan over high heat and spread out 160g thin-sliced beef brisket.
Sear for about 90 seconds, until the edges brown and crisp, then spoon off excess rendered fat so the sauce is not greasy.
- 4
Add the onion and garlic to the same pan and reduce the heat to medium.
Cook for about 1 minute, just until fragrant and slightly softened, stopping before the garlic turns brown and bitter.
- 5
Pour in 180ml heavy cream and 70ml milk, then simmer gently over low heat for 2 to 3 minutes.
Season with 0.5 teaspoon salt and black pepper, keeping the sauce bubbling lightly, not boiling hard.
- 6
Add the pasta and a little reserved pasta water, tossing quickly for 1 minute until the sauce coats the noodles.
Melt in 20g Parmesan, turn off the heat, fold in the perilla, and serve immediately.
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