Original Flavor Marinated Beef Brisket
BBQ

Master the perfect beef chest fat for your next BBQ. Thinly sliced brisket is marinated in a savory blend and sealed with oil for maximum juiciness.

Ingredients

• 500 g beef chest fat or well-marbled brisket
• 1 tbsp beef powder seasoning
• 1 tsp brown sugar
• 0.5 tbsp flavored vinegar
• 1/4 tsp pepper powder
• 1 tbsp all-purpose soy sauce
• 1 tbsp BBQ or secret sauce
• 1 tbsp seasoned oil
• 1 tbsp salad oil
• 1 leaf fresh lettuce (optional, for plating)

Instructions

1. 1Prepare the beef chest fat

   

   Select high-quality beef chest fat and slice it into very thin pieces. The meat should feature distinct, alternating layers of rich white fat and red lean meat, which will provide a perfect balance of texture and flavor once seasoned and cooked.

   Tip: Chilling the beef chest fat slightly in the freezer before slicing makes it much easier to cut into uniform, paper-thin pieces.
2. 2Add the base dry seasonings

   

   Begin building the marinade base in a large stainless steel mixing bowl. Add one spoonful of beef powder along with a little brown sugar and a touch of pepper powder to establish a rich, savory, and slightly sweet foundation for the beef.

   Tip: Ensure the mixing bowl is completely dry before adding the powders to prevent them from clumping prematurely.
3. 3Add the liquid marinades

   

   Pour half a spoonful of flavored vinegar, the all-purpose sauce, and a little bit of your secret sauce directly into the stainless steel bowl containing the dry powders. This liquid helps dissolve the dry ingredients and forms the savory base of the marinade.

   Tip: Pouring the liquid directly over the dry spices helps them blend more smoothly without clumping.
4. 4Marinate the beef slices

   

   Add the thinly sliced beef chest fat into the prepared marinade. Use your hands to thoroughly mix, massage, and toss the meat, ensuring every single slice is completely and evenly coated with the savory sauce.

   Tip: Massage the meat gently but firmly for a couple of minutes to help the fibers absorb the flavors deeply.
5. 5Add the seasoned oil

   

   Ladle a spoonful of golden seasoned oil directly over the marinated beef slices. It is crucial to add the oil at this stage rather than earlier, as it plays a specific role in locking in the flavors.

   Tip: Always add liquid marinades and spices before the oil; otherwise, the oil will coat the meat and block the seasonings from absorbing.
6. 6Seal with oil and finish

   

   Add a splash of salad oil, then thoroughly toss and mix the beef slices one final time. This ensures the oils completely coat the exterior of the marinated meat, effectively sealing in all the juices and marinade before cooking.

   Tip: Ensure an even coat of oil so the thin slices dont stick together when they hit the hot pan or grill.
7. 7Plate for the BBQ

   

   Carefully arrange the fully marinated slices of raw beef chest fat onto a black serving tray lined with a fresh green lettuce leaf. Ensure the pieces are spread neatly for an appealing presentation before bringing them to the hot grill.

   Tip: Placing a fresh lettuce leaf under the meat prevents it from sticking to the tray and adds a beautiful contrast of color.

Make-Ahead & Storage

Burn It Off

Frequently Asked Questions