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1
Onion Pickle
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2
1 cup red wine
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3
2 cups rice wine vinegar
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4
3/4 cup sugar
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5
1 tablespoon salt
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6
2 large red onions, peeled and cut into 1/4-inch rings
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7
In a medium pot, reduce the red wine by 3/4.
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8
Add the vinegar, sugar and salt and bring to a boil.
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9
When the liquid is boiling, add the sliced onions and continue to cook for about 4 minutes until the onions are al dente.
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10
Cool before serving.
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11
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
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12
In a small stock pot, saute the shallots and garlic until lightly browned.
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13
Degalze with the white wine and reduce almost completely dry.
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14
Add the chicken stock and bring to a simmer.
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15
Simmer the sauce for about 5 minutes.
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16
Add the mustard to a blender cup, and add the hot chicken stock.
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Immediately cover and blend on high until the sauce appears thickened and frothy.
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18
Season with salt and pepper.
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19
PLATING Place a mound of the hash on a plate and top with the cooked steak.
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20
Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley.
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21
4 shallots, chopped
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22
4 cloves garlic, chopped
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23
1/2 cup white wine
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24
2 cups chicken stock
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25
1/2 cup country mustard (grained mustard)
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26
Salt and pepper, to taste
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27
In a small stock pot, saute the shallots and garlic until lightly browned.
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28
Degalze with the white wine and reduce almost completely dry.
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29
Add the chicken stock and bring to a simmer.
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30
Simmer the sauce for about 5 minutes.
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31
Add the mustard to a blender cup, and add the hot chicken stock.
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32
Immediately cover and blend on high until the sauce appears thickened and frothy.
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33
Season with salt and pepper.
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34
Place a mound of the hash on a plate and top with the cooked steak.
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35
Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley.
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36
Excluding the steaks, puree all the ingredients in a food processor until smooth.
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37
Marinate the steaks for about 15 to 20 minutes in the puree and set aside.
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38
On a hot grill, cook the steaks, about 3 minutes on each side for medium rare.
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39
Let rest for 3 minutes.
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40
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.
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41
In a very hot skillet, add the oil and saute the onions, garlic, cabbage, corned beef and potatoes until well browned and crispy.
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42
Finish with the chopped herbs and salt and pepper.
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43
In a dry skillet, toast the mustard seeds, peppercorns, coriander and Thai bird chiles until aromatic.
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44
Mix the water, salt, sugar, bay leaves and toasted spices well.
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45
Add the brisket to the brine and refrigerate, covered for 2 to 3 days.
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46
After well brined, remove the brisket and transfer to a medium stock pot.
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47
Cover with cold water and bring to a simmer.
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48
Simmer the beef until very fork tender, adding more water as needed, about 3 hours.
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49
Cool the meat in the liquid to retain additional flavor.
