Flatiron Graces Maiden Top Eats Series
Flatiron Brisket 6
Meat:
- 2 kilos beef brisket, (whole )
- 20 grams sea salt
- 10 grams freshly ground black pepper
- 40 grams MAYA All-Purpose Flour
- 60 ml palm oil
Sauce:
- 60 grams garlic (chopped )
- 32 grams celery stalk (chopped )
- 1 piece bay leaf
- 80 grams red onions, (chopped )
- 1.1 liter red wine
- 2 liters purified water
- 80 ml soy sauce ((silver swan) )
- 80 ml vinegar (Chinese black )
- 39 ml soy sauce (superior light )
- 25 grams sugar white
- 8.5 grams sea salt ((as desired))
Vegetables:
- 50 grams leeks (trimmed )
- 20 grams red onion
- 50 grams carrots
- 50 grams celery whole, (trimmed w/ leaves)
Meat:
- Pat the whole slab of meat and dry with paper towels.
- Mix salt and black pepper together and rub all over the meat.
- Use a strainer and dust all sides of the meat with flour.
- Heat up the griddle with oil and brown the meat on both sides using medium high heat.
- Transfer meat to dutch oven or roasting pan w/ cover.
Sauce:
- In a big stock pot, brown the garlic.
- Add celery, bay leaf, and red onions and cook for 5 minutes on low heat until wilted.
- Pour the wine and increase the heat, deglaze, and let the wine be absorbed.
- Pour all together the remaining ingredients and bring to a boil.
Vegetables:
- When it starts to boil, add these vegetables (leeks, red onion, carrots and celery) and simmer for 20 minutes.
- Pour onto the meat. It should be halfway at least.
Main:
- Cover the roasting pan with its lid and place in the oven at 300°F or 150°C.
- Turn the meat every 90 minutes so that a crust will not form.
TO CHECK DONENESS: Take out a small piece of meat from each slab and taste. Check if easy to chew. It’s not enough to find out if it is fork tender.
NOTE: It will take 6 hours or more. Let the meat cool in the sauce before slicing it.
