Preparation:
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. |
