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Beer Braised Spiced Mustard Rubbed Beef Brisket

Mar. 28th, 2012 | Comments 0 | Make a Comment   
Chef Richard Mead of the Sage located in Newport Beach, California almost missed his culinary calling when he pursued a career with the IRS, however, fate intervened with his opening of the 17th Street Café in 1989. After gaining his footing, Mead later opened Sage which received high praise for the quality of his food from both the OC Weekly and the Zagat Guide.

Ingredients for the Brisket:
  • 2 lb. Piece of beef brisket, fat and silver skin removed
  • ? cup spicy brown mustard
  • ? cup brown sugar
  • salt, fresh ground pepper to taste
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 bay leaves
  • 4 cloves garlic
  • 4 sticks fresh thyme
  • 4 sticks fresh rosemary
  • 3 sticks fresh oregano
  • 3-12oz. bottles Bok beer
  • 4 tsp. tomato puree
Procedure:
  • Mix dijon mustard, brown sugar, salt and pepper to taste
  • Rub brisket liberally with mustard mix and cover overnight
  • Season brisket with salt and pepper and place on grill and sear
  • Place carrots, celery and onions in a braising pan with herbs garlic, beer, tomato puree and seared beef
  • Cover and place in preheated 350? oven and braise for 2-3 hours until beef is fork tender
  • Uncover and let rest in braising liquid. Remove meat and strain liquid – refrigerate both
  • Meat is best if cooked one day ahead
Ingredients for the Sauce:
  • 3 ? cups braising liquid
  • ? cup of spicy brown mustard
  • ? cups heavy cream
  • salt and fresh ground pepper to taste
Procedure:
  • Strain braising liquid into a pan and heat over medium heat
  • Add mustard and cream and bring to a boil and allow to reduce and thicken
  • Season with salt and pepper
Ingredients for the Mushroom Bread Pudding:
  • 3 cups of sliced mixed mushrooms (use 3-4 varieties)
  • 1/2 large onion, julienned
  • 1 tsp. chopped garlic
  • 1 ? tsp. fresh thyme
  • 2 tbs. Butter
  • salt and fresh ground pepper to taste
  • 1 cup shredded gruyere cheese
  • 1/4 cup chopped Italian parsley
  • 3 eggs
  • 1 1/4 cups half and half
  • 1 1/4 cups milk
  • 1 tbs. Worcestershire
  • 5 cups sourdough bread cubes
Procedure:
  • Sautee onions and garlic in butter until onions begin to turn brown
  • Add mushrooms and cook over medium heat until mushrooms begin to soften
  • Season well with salt and pepper and stir in fresh thyme
  • Remove from heat and set aside
  • Mix eggs, half and half, milk and Worcestershire sauce
  • Mix bread, parsley and gruyere with cooked mushroom mixture and add dairy and eggs
  • Oil and place mixture in pan. Bake in 350? oven until golden brown, about 1 hour
Procedure for the Swiss Chard:
  • Clean Chard and remove stem from leaves. Rough cut the leaves and finely chop the stems
  • Sautee finely chopped garlic to taste in butter until beginning to turn brown
  • Add stems and cook until soft, add leaves, salt and pepper and cook until wilted
To Finish the Dish:
  • Slice brisket and pit in a pan with sauce. Cover and simmer on low heat until meat is hot
  • Slice bread pudding and place in pan to reheat in oven
  • Bake and turnover until brown and caramelize on both sides
  • Warm swiss chard and place in middle of plate. Place the sliced bread pudding on top of chard
  • Place some of the brisket on top of the bread pudding and sauce meat and around plate
  • Garnish with caramelized onions, mushroom and finely chopped parsley mixed with minced garlic and lemon zest

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