Miso-Glazed Beef Brisket with Horseradish Root, Ginger Root and Shallot

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.