Makes: 10 portions
Prep Time: 1-2 Hrs plus overnight resting
Cook time: 4 Hrs
Things you need:
Beef Brisket
2Kg Beef brisket
2 Star anise
20g Ginger sliced
3 Cloves Garlic
2 Lemongrass sticks chopped
50ml dark soy sauce
3 Litres Beef stock (brought up to the boil)
2 Bay leafs
1 Tsp (5g) Black peppercorns
1 Tbsp (8g) Finely chopped chinese chives
Brine
2 Litre water
100g Sea salt
1 Garlic Clove sliced
20g Ginger sliced
1 Tsp (5g) Red Sichuan peppercorn
1 Tbsp (8g) Coriander seed
1 Stick cinnamon
2 Star anise
2 Bay Leafs
1 Stick lemongrass bruised
Mash
4 Medium potatoes (yukon gold, russet etc)
50g Unsalted cold butter diced
100ml Heavy cream warmed
100ml Full fat milk
Seasoning to taste
Jus
1.5 Litres of cooking stock
Rice wine vinegar to taste (1-2 Tbsp is a good start)
Seasoning to taste
Steps
Trim the brikest as per video. Set aside.
Combine all brine ingredients together in a pan. Bring up to the boil to dissolve the salt. Let this cool down and then pour over the brisket. Top up with water as needed. Cover and keep in fridge for 5-6 hours. Drain off and wash under running water for 3-5 mins to wash off excess salt.
Place brisket in a deep oven proof container. Add rest of beef brisket ingredients and add the warm stock. Cover tightly with foil and braise in a preheated oven 300 F - 148 C for 3-4 Hrs until tender as per video. Let this cool in the same container overnight.
The next day scrape off the fat and strain the liquid. Portion the beef as needed. Refer to video. Take 1.5 Litres of the cooking liquid and reduce to make jus as per video. If you want to get ahead you can reduce this into demi glace and store this in the fridge until needed. You will have left over cooking liquid use this in soups, stews or reduce for gravy.
To make the mash prick the potatoes all over and bake them on a tray lined with salt on the bottom as per video. Bake for 2 hours in a preheated oven at 350 F - 180 C. Cut potatoes in half. Scoop out the flesh and rice it. Be careful it's hot. Add butter to riced potatoes. Mix with a wooden spoon. Then add warm cream mix through. Pass through tamis drum sieve to make it extra smooth. Then add milk to final mash and season to taste. Set aside and reheat as per video
Sear a piece of brisket as per video. Set aside.
Warm up 100 ml of left over stock in a frying pan with 2 Tbsp of your demi glace. Add beef and baste and glaze as per video. You can add more stock or jus if you over reduce it.
Season with chopped chinese chives and serve with the mash and some more jus on the plate as per video if you wanna be fancy!
Tips
Mix up the flavours in the mash and fat to Extra virgin olive oil or add confit garlic.
You can make a lot of this in advance and reheat when serving. Great for dinner parties.
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