Five Chile Strip Steak With Corned Beef Hash, Onion Pickle And Hot Country Mustard Sauce
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cloves
Garlic (minced)1 cup
Soy Sauce1 cup
Rice Wine Vinegar1 cup
Honey1 cup
Cilantro (chopped)2 tbsps
Canola Oil1 cup
Cabbage (shredded)1 cup
Corned Beef (chopped)1 cup
Parsley (chopped)1
Salt2 tbsps
Mustard Seed (whole)2 tbsps
Black Peppercorn2 tbsps
Peppercorns (szechuan)2 tbsps
Coriander Seed (whole)1 cup
Kosher Salt1 cup
Sugar1360 g
Beef Brisket (untrimmed)Directions:
1
Onion Pickle 1 cup red wine 2 cups rice wine vinegar 3/4 cup sugar 1 tablespoon salt 2 large red onions, peeled and cut into 1/4-inch rings In a medium pot, reduce the red wine by 3/4
2
Add the vinegar, sugar and salt and bring to a boil
3
When the liquid is boiling, add the sliced onions and continue to cook for about 4 minutes until the onions are al dente
4
Cool before serving
5
HOT COUNTRY MUSTARD SAUCE: 4 shallots, chopped 4 cloves garlic, chopped 1/2 cup white wine 2 cups chicken stock 1/2 cup country mustard (grained mustard) Salt and pepper, to taste In a small stock pot, saute the shallots and garlic until lightly browned
6
Degalze with the white wine and reduce almost completely dry
7
Add the chicken stock and bring to a simmer
8
Simmer the sauce for about 5 minutes
9
Add the mustard to a blender cup, and add the hot chicken stock
10
Immediately cover and blend on high until the sauce appears thickened and frothy
11
Season with salt and pepper
12
PLATING Place a mound of the hash on a plate and top with the cooked steak
13
Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley
14
Hot Country Mustard Sauce: 4 shallots, chopped 4 cloves garlic, chopped 1/2 cup white wine 2 cups chicken stock 1/2 cup country mustard (grained mustard) Salt and pepper, to taste In a small stock pot, saute the shallots and garlic until lightly browned
15
Degalze with the white wine and reduce almost completely dry
16
Add the chicken stock and bring to a simmer
17
Simmer the sauce for about 5 minutes
18
Add the mustard to a blender cup, and add the hot chicken stock
19
Immediately cover and blend on high until the sauce appears thickened and frothy
20
Season with salt and pepper
21
Plating: Place a mound of the hash on a plate and top with the cooked steak
22
Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley
23
Excluding the steaks, puree all the ingredients in a food processor until smooth
24
Marinate the steaks for about 15 to 20 minutes in the puree and set aside
25
On a hot grill, cook the steaks, about 3 minutes on each side for medium rare
26
Let rest for 3 minutes
27
Cook the julienne potatoes in boiling, salted water for about 4 minutes, or until the potatoes are al dente, shock in ice water and drain well
28
In a very hot skillet, add the oil and saute the onions, garlic, cabbage, corned beef and potatoes until well browned and crispy
29
Finish with the chopped herbs and salt and pepper
30
In a dry skillet, toast the mustard seeds, peppercorns, coriander and Thai bird chiles until aromatic
31
Mix the water, salt, sugar, bay leaves and toasted spices well
32
Add the brisket to the brine and refrigerate, covered for 2 to 3 days
33
After well brined, remove the brisket and transfer to a medium stock pot
34
Cover with cold water and bring to a simmer
35
Simmer the beef until very fork tender, adding more water as needed, about 3 hours
36
Cool the meat in the liquid to retain additional flavor