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Four preparations of beef brisket

This dish consists of 4 preparations of beef chuck: steak tartare, roasted beef chuck, braised beef chuck, and dried beef chuck.

Ingredients

1Pickle
1Capers
Salt and pepper
1Shallot
250gBeef brisket
3Olive oil

3Coarse sea salt
1Candied citron
1charcoal cube from the BBQ
skewer

Salt and pepper
5units.itemsGarlic
1Beef brisket
3Onions
3Bay leaves
1red wine vinegar
4beef bouillon
3Cloves
Butter

100gbraised beef brisket

tartlet mold
1beet skin

mini beets
various types of mini carrots

Preparation

  1. Cut the beef chuck into tartare and mix with the shallot, olive oil, capers, and gherkin.
  2. Season with salt and pepper.
  3. Keep the sinew and membranes and use them for the jus of the braised chuck.

  1. Grill the split chuck on the barbecue or in a pan.
  2. Scoop a little sea salt into a glass.
  3. Place a hot charcoal piece from the barbecue on the sea salt.
  4. Skewer the chuck and drizzle with olive oil.

  1. Season the chuck with salt and pepper and sear in the butter until golden brown.
  2. Slice the onions into half rings, clean the garlic and chop it finely.
  3. Remove the chuck from the pan and sauté the onions and garlic in it.
  4. Deglaze with red wine vinegar. Add the stock, bay leaves, clove, and salt.
  5. Return the meat to the pan and let it cook gently over low heat.
  6. Add the trimmings from the tartare.
  7. Remove the bay leaves, clove, and chuck from the pan and reduce the stock until well flavored.
  8. Portion the chuck and chill.

  1. Place the chuck on a plate or cutting board, and use a fork to pull lots of small strands from the chuck,
  2. Place the chuck in a small oven dish and put it in an oven at 130°C.
  3. Let it dry gently for about 2 hours. Stir regularly.

  1. Cut the beet skin to the desired size.
  2. Briefly fry in hot oil.
  3. Press between two tartelette molds and let cool for 10 seconds.
  4. Carefully separate the molds and remove the beet tartelette from the mold.

  1. Wash the mini vegetables and place in a vacuum bag with a little butter and a pinch of salt.
  2. Cook sous-vide at 85°C in a water bath or steamer for about 12 minutes.
  3. Cool quickly and store chilled.

  1. Warm the portioned and braised chuck in a little of the jus.
  2. Place the chuck in a warm spot and reduce the jus a bit further.
  3. Glaze the mini vegetables in a little butter and halve or quarter them.
  4. Place the chuck on the plate and serve with Jerusalem artichoke purée, sous-vide cooked mini vegetables, and sautéed beech mushrooms.
  5. Spoon plenty of jus over the chuck.
  6. Pipe a little Jerusalem artichoke purée into the beet tartelette.
  7. Stick the dried chuck into the Jerusalem artichoke purée.
  8. Make a quenelle of the tartare and serve in a small bowl with some thick fries and Japanese mayonnaise.
  9. Place the skewer above the charcoal block on the glass and serve immediately.
  10. As the oil drips onto the charcoal block, it will start to smoke.