Ingredients for the
- meat marinade
- 100 ml veal jus
- 100 ml cider vinegar
- 100 g honey
- 10 ml tomato purée
To prepare the meat marinade
Mix the ingredients to make a marinade.
Ingredients for the dry
- rub
- 175 g salt
- 175 g brown sugar
- 175 g black pepper
- 25 g garlic powder
- 25 g juniper
To prepare the dry rub
Coarsely crush the herbs in a food processor or with mortar and pestle and mix in the salt and sugar.
Ingredients for the
- beef brisket
- 2.5 kg centre-cut boned
- brisket
- 500 g meadow hay
To prepare the beef brisket
Season the brisket liberally with the dry rub and wrap in the hay. Vacuum-seal and leave in the fridge for 3 days. Remove the meat from the vacuum, wash the hay off, pat dry and season again with the dry rub. Brush the beef with the meat marinade, cold-smoke for 45 minutes and vacuum-seal again. Cook for 48 hours at 58 °C in the sous vide appliance. Alternatively, wrap the meat in aluminium foil and cook in the oven at 120 °C, hot air setting, for between 12 and 17 hours, depending on weight and size. Before serving, caramelise the brisket in the oven at 230 °C, hot air setting.
Ingredients for the
- onion melt
- 2 Spanish onions
- Bay leaf
- Salt and pepper
- Sunflower oil
To prepare the onion melt
Finely slice the onions and sweat on a medium heat in a large pan with a little oil. Add the salt, pepper and bay leaf and gradually fry until golden-brown.
Ingredients for the
- mustard mayonnaise
- 1 egg yolk
- 1 tsp mustard, medium
- 1 tsp pommery mustard
- 1 tsp mustard, sweet
- 1 tbsp vinegar
- Sunflower oil
To prepare the mustard mayonnaise
Combine all ingredients except the oil. Pour the mixture into a tall container and, using a hand blender, blend in enough oil until a creamy emulsion forms. Season to taste with salt and pepper as well as more vinegar, if necessary, and chill until use.
Ingredients for the
- focaccia
- 20 g fresh yeast
- 175 ml water, warm
- 6 g salt
- 250 g flour
- 12 ml olive oil
- Thyme, espelette pepper
To prepare the focaccia
Dissolve the yeast in the water, add the olive oil, flour and salt and knead for one minute. Spread the dough on a tray lined with baking paper and brush with olive oil. Sprinkle with espelette pepper, thyme and fleur de sel and leave to stand for 20 minutes. Bake for about 20 minutes at 220 °C, top and bottom heat. Cool well before cutting.
Ingredients for the
- coleslaw
- 1/2 white cabbage, cut
- into thin strips
- 2 tbsp parsley, chopped
- Sunflower oil
- Vinegar
- 1/2 tsp caraway
- Salt and pepper
To prepare the coleslaw
Salt the strips of cabbage and crush, then marinate in vinegar and oil and season with the remaining ingredients.
Ingredients for the
- BBQ sauce
- 50 g sugar
- 400 g onions, sliced
- 1 clove of garlic
- 80 g balsamic vinegar,
- white 40 g balsamic
- reduction, dark
- 120 g veal jus
- 50 g chicken stock
- 20 g smoked oil
- 8 g salt
- 10 g curry
- 80 g tomato ketchup
To prepare the BBQ sauce
Caramelise the sugar in a large pan, add the sliced onions and garlic and sauté until golden brown. Add the remaining ingredientsand reduce for several hours under constant supervision, stirring occasionally. Mix the resulting onion mixture finely and sieve.
To serve
Cut the focaccia in half lengthways. Spread the bottom half with the mustard mayonnaise and the top half with the BBQ sauce. Cut the beef into slices and place on the bread. Cover with a generous helping of coleslaw and onion melt and close.
Cooking method
Beef brisket, 48 hours | Sous vide 58 °C
Focaccia, 20 minutes | Top and bottom heat 220 °C