Miso-Glazed Beef Brisket with Horseradish Root, Ginger Root and Shallot
Autor: Andrii M.
- Chrzan84 g40 kcal
- Gorczyca7 g36 kcal
- Imbir68 g54 kcal
- Kasza kukurydziana116 g387 kcal
- Kostka bulionowa2 szt.88 kcal
- Liście limonki kaffir1 pęczek16 kcal
- Mostek wołowy365 g1011 kcal
- Ocet balsamiczny286 ml252 kcal
- Ogórecznik1 pęczek6 kcal
- Olej sezamowy34 ml301 kcal
- Ser edamski10 g36 kcal
- Sól morska5 g0 kcal
- Szalotka2 szt.36 kcal
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Tender beef brisket paired with horseradish root, ginger root and shallot and cornmeal, finished with kaffir lime leaf and borage and a hit of mustard seed and bouillon cube. 1. Pat the beef brisket dry and season with sea salt, mustard seed and bouillon cube. 2. Heat sesame oil in a heavy pan and roast the beef brisket until it develops a deep golden crust, about 21 minutes. 3. Add horseradish root, ginger root and shallot to the pan and cook until just tender, stirring in kaffir lime leaf and borage for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of balsamic vinegar and a scattering of edam cheese before serving hot.