Recipe Courtesy of Executive Chef Alvin Pillay
http://www.donnelleygroup.ca
Serves 4-6
BEEF BRISKET
2.5 kg Beef Brisket (ask your butcher for the fatty end)
1 Dozen Soft Buns of your choice
MARINADE INGREDIENTS:
1 Bunch Green Onions, minced
10 Cloves Garlic, minced
½ Bunch Flat Leaf Italian Parsley, minced
200 ml Crushed Tomatoes
250 ml Extra Virgin Olive Oil
125 ml Red Wine Vinegar
1 Bay Leaf
Kosher Salt
Fresh Cracked Black Pepper
METHOD:
1. Combine all the marinade ingredients in a mixing bowl
2. Liberally coat the brisket in the marinade
3. Season the meat with a generous amount of kosher salt and freshly cracked pepper.
4. Place the meat into the refrigerator and leave overnight.
5. The following day, remove the beef from the fridge and let it temper at room temperature for 1 hour.
6. Heat oven to 300F
7. Place the roast in the oven. After 20 minutes drop the temperature of the oven down to 250F
8. Monitor the brisket for the next few hours. Remove it from the oven when it hits 205F on a digital thermometer. Be prepared, this may take several hours depending on your oven.
9. Once out of the oven, let the meat rest for 30 minutes at room temperature.
PICKLED SLAW
INGREDIENTS:
1 Small Head Kohlrabi, julienned
1 Carrot, julienned
1 Red Onion, julienned
100 ml White Wine Vinegar
50 ml White Sugar
10-12 Basil Leaves
Kosher Salt
Freshly Cracked Black Pepper
Get breaking National news
METHOD:
1. In a small dish, mix together vinegar and sugar. Stir till dissolved.
2. In a mixing bowl, combine all remaining ingredients. Dirzzle sugar/vinegar mixture in and mix well.
3. Season with salt and pepper to taste.
ASSEMBLY:
Hand slice the roasted brisket into ¼ “ slices, and build into sandwiches with the pickled slaw on a soft bun of your choice.
Comments