French Master Exclusive Taste Of New Bistro Flavours (Part 2) - Braised brisket with potato galettes and pickled shimeji

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Braised brisket with potato galettes and pickled shimeji

Serves 6

 

veal stock

Veal stock

·         2 tbs olive oil

·         1kg beef brisket, trimmed

·         1.5L (6 cups) veal stock

·         11/2 cups (375ml) chicken stock

·         2 x 4cm pieces bone marrow*

·         (see Shopping list, p 72)

·         1 punnet micro parsley cress*

·         (see Shopping list, p 72)

·         11/2 tbs finely chopped chives

·         Parsnip puree

·         1 parsnip, peeled, sliced

·         200ml each milk and pure (thin) cream

Parsley puree

·         6 garlic cloves, peeled, sliced

·         1/2 cup (125ml) chicken stock

·         1/3 cup (80ml) pure (thin) cream

·         1 packed cup flat-leaf parsley leaves

·         Pickled shimeji

·         1/4 cup (60ml) white vinegar

·         1 tbs caster sugar

·         150g shimeji mushrooms

·         Potato galettes

·         2 desiree potatoes, peeled

·         2 tbs olive oil

Preheat oven to 140°C. Heat oil in a frypan over high heat. Season brisket and cook for 3 minutes each side or until browned. Place in a casserole with veal stock, then cover and roast for 4 hours or until tender. Remove brisket and keep warm until ready to serve, strain jus and transfer jus to a small saucepan. Place over high heat for 35minutes or until reduced by two-thirds.

Season brisket and cook for 3 minutes each side or until browned

Season brisket and cook for 3 minutes each side or until browned

Meanwhile, for the parsnip puree, place parsnip, milk and cream in a saucepan. Cover the surface closely with a piece of baking paper and place over medium heat. Simmer for 8-10 minutes until parsnip is tender. Puree parsnip with a small amount of cooking liquid. Season, then pass through a sieve and keep warm.

For the parsley puree, place garlic and stock in a saucepan over medium heat. Simmer for 5 minutes or until stock has glazed garlic. Place parsley in a saucepan of boiling water over high heat for 2 minutes, then drain and refresh. Puree garlic, parsley and cream. Season and keep warm.

For the pickled shimeji, place vinegar, sugar and 1/4 cup (60ml) water in a saucepan over medium heat and bring to the boil. Add shimeji, return to the boil, then remove from heat. Set aside to cool. Increase oven to 200°C. For the potato galettes, use a mandoline to slice potatoes 2mm thick. Season with salt and toss in 1 tbs oil. Line a baking tray with baking paper. Arrange potato slices, overlapping, in long rows.

Place another sheet of baking paper on top, cover with another tray and bake for 8 minutes. Remove top tray and baking paper, then return to oven for 6 minutes or until golden and crisp. Remove fromoven and cut into 8cm x 3cmrectangles. Heat oil in a frypan over medium heat. Fry galettes for 1 minute each side or until golden and crisp. Drain on paper towel, then season. Place chicken stock in a saucepan over medium-low heat. Add bone marrow and gently poach for 5 minutes or until white and cooked through. Slice 1cm thick.

To serve, dollop parsnip and parsley puree on plates. Cut brisket into 6 portions and place on top, then drizzle with hot jus. Top with a slice of marrow sprinkled with chives, and garnish with herbs and shimeji.

To serve, dollop parsnip and parsley puree on plates. Cut brisket into 6 portions and place on top, then drizzle with hot jus

To serve, dollop parsnip and parsley puree on plates. Cut brisket into 6 portions and place on top, then drizzle with hot jus

 
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