- Meat Beef
- Cut Brisket
Masterclass
Ingredients
Beef
- 3 kg MSA point end brisket
Other ingredients
- 15g Chili powder
- 15g garlic powder
- 15g smoked paprika
- 10g mustard powder
- 10g ground cumin
- 15g brown sugar
- 200g barbeque sauce
- 1.5 litres stock or more if required
Banh Mi
- 800g cooked beef brisket
- 5 short baguettes, ends trimmed, halved crossways
- Lime mayonnaise
- 500g roasted eggplant
- 200g crispy kale
- 100g pickled cucumbers
- 100g shredded carrots
- 125g green onions, sliced on the diagonal
- 125g coriander, leaves picked
- 25g long red chillies, deseeded and finely sliced
Preparation
- Pre-heat oven to 95◦C, 60% steam, 40% heat. Take the brisket out of the fridge at least 30 minutes before starting this recipe.
- Combine chili powder, spices and sugar in a small bowl. Brush brisket with half of the barbeque sauce and sprinkle spice mix over beef to coat.
- Place beef in a 120ml (12cm depth) gastronome. Add stock to ¾ full. Cover tightly with baking paper and foil. Cook, covered, 10 hours.
- Remove from oven, take beef out of gastronome. Strain braising liquid into a saucepan, cool and allow fat to rise to top. Remove fat. Place on a medium-high heat, add remaining barbeque sauce and bring to the boil.
- Slice brisket against the grain, serve.
- For Assembly: Place roll/baguette bases on serving plates. Spread with lime mayonnaise, top with brisket, eggplant, kale, cucumbers and carrots. Serve drizzled with extra mayonnaise, garnish with green onions, coriander and chillies.