Miso-Glazed Beef Brisket with Horseradish Root, Ginger Root and Shallot
- Balsamic vinegar286 ml252 kcal
- Beef brisket365 g1,011 kcal
- Borage1 bunch6 kcal
- Bouillon cube2 piece88 kcal
- Cornmeal116 g387 kcal
- Edam cheese10 g36 kcal
- Ginger root68 g54 kcal
- Horseradish root84 g40 kcal
- Kaffir lime leaf1 bunch16 kcal
- Mustard seed7 g36 kcal
- Sea salt5 g0 kcal
- Sesame oil34 ml301 kcal
- Shallot2 piece36 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.