Pulled Brisket of Beef with Carrot Purée, Smoked Pickling Onion, Braised Leek, Beef Tongue ‘Bacon’, Rosemary Cream

Oct 11, 2016

Pulled Brisket of Beef with Carrot Purée, Smoked Pickling Onion, Braised Leek, Beef Tongue ‘Bacon’, Rosemary Cream

Oct 11, 2016

To be paired with Creation Merlot

Pulled Brisket of Beef with Carrot Purée, Smoked Pickling Onion, Braised Leek, Beef Tongue ‘Bacon’, Rosemary Cream

 

Ingredients

  • 2 kg brisket of beef
  • 500 g beef tongue
  • 4 large carrots
  • 10 pickling onions
  • 2 stalks of leek
  • 100 g sugar snaps
  • 250 g shiitake mushrooms
  • 30 ml wholegrain mustard
  • 50 g rosemary
  • 1.5 l cream
  • 10 ml oil
  • 100 g wood chips

Methods

For the beef brisket and tongue

  1. Place both in a stainless steel tray
  2. Fill with water, rosemary and salt to taste
  3. Place in the oven at 135° C for 8 hours and 20 minutes.
  4. Cover with foil.

Carrot purée

  1. Place the peeled and chopped carrots in a pan.
  2. Sear off until glossy with 2 pickling onion.
  3. Add 1 litre of cream and cook until soft.
  4. Place in a blender and blend for 1 minute until smooth.
  5. Smoked pickling onions.
  6. Use the rest of the pickling onions, clean them and slice in halves.
  7. Place into a tray.
  8. Place your pan on heat with wood chips. Let it smoke and then set alight.
  9. Place in the tray and cover with tin foil for +/- 1 hour.

For the leeks

  1. Wash the leeks and remove all sand in cold water.
  2. Slice the leek stalks into 1.5 cm circles.

For the shiitake mushroom powder

  1. Chop up the mushrooms and put in the oven overnight at 60° C.
  2. Once dried, blend until fine.

For the sugar snaps

  1. Shell the raw pea berries and place in an airtight container.

For the rosemary cream

  1. Take the stock which comes from the tongue and brisket from the oven.
  2. Reduce it by half.
  3. Add the rest of the cream and rosemary.
  4. Reduce it by half again and place in an airtight container.

To plate

  1. Draw a stripe on the plate with the carrot purée.
  2. Place two pieces of leek at the top and tail of the purée stripe.
  3. Position two halves smoked onion and sugar snaps in the centre.
  4. Heat the brisket and add salt.
  5. Slice the tongue thinly and sear in a pan until crunchy.
  6. Spread over the plate and sprinkle with the mushroom powder.
  7. Add the whole grain mustard to the rosemary cream and drizzle over the brisket and on the plate.

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