Sous Vide Brisket with Cannellini Puree and Sweet Beetroot

Sous Vide Brisket with Cannellini Puree and Sweet Beetroot

Courtesy of John Loydall - Food blog

For the beef 
1 (4 to 7 pound) brisket – buy more than you think you need – it makes amazing leftovers
Salt and black pepper to taste

For the Sweet Baked Beetroot

4 beetroots, washed well, trimmed, peeled, and cut into quarters
Juice of 1 orange
1/2 tablespoon (7.5 ml) balsamic vinegar
2 teaspoons (10 ml) brown sugar
1 tablespoon (15 ml) olive oil

For the Beef and Mushroom Sauce

5 shallots, peeled and finely chopped
8 ounces (200g) chestnut mushrooms, sliced
8 ounces (240 ml) red wine
20 ounces (1 British pint) beef stock
3 sprigs of thyme
2 bay leaves
Salt and black pepper
1 tablespoon (15 ml) olive oil
1/2 tablespoon (7.5 ml) plain white flour
1/2 tablespoon (7 g) butter

For the Cannellini Purée

2 cans (15.5 ounces/425 g) cannellini beans
Enough stock (either chicken or vegetable) to cover the beans with 1/2 inch/1cm of liquid
2 cloves garlic
Salt and black pepper
2 teaspoons (10 g) butter

For the Parsnip Crisps

2 cups (480 ml) high smoke-point oil (vegetable, peanut)
3 parsnips, washed, trimmed, and peeled
1 teaspoon sea salt

Directions:
1. Fill and preheat the SousVide Supreme to 134F/56.5C.
2. Season the brisket lightly with salt and pepper, put it into a large cooking pouch and vacuum seal.
3. Submerge the pouch and cook for 48 hours (2 days).
4. Beginning a couple of hours before serving, prepare the other parts of the dish as instructed below.

To make the beetroots:
1. Preheat the traditional oven to 355F/180C.
2. Arrange the beetroot quarters in an even layer on a baking tray.
3. In a bowl, mix the orange juice, balsamic vinegar, brown sugar, and oil together and pour over the beetroots.
4. Roast in the oven for 1 hour. Keep an eye on them and turn them over occasionally, making sure they’re well coated in the sauce.


While the beets are cooking, make the sauce…

1. In a pan on the stovetop, heat the oil and gently fry the shallots until softened.
2. Add the mushroom and continue to cook for a minute or so more over a gentle heat.
3. Add the wine and allow it to reduce for 3 to 4 minutes.
4. Now add the beef stock, the bay, and the thyme and simmer gently, uncovered, for 30 minutes.
5. Strain the sauce into a clean pan and reduce further for 15 minutes.
6. Mix the butter and flour into a paste and add to the sauce.
7. Allow the butter to melt into the sauce.
8. Season with salt and pepper to taste.

…and the cannellini purée…
1. In a pot on the stovetop, boil the beans and garlic in the stock until tender.
2. Strain the beans, but reserve the cooking stock in a separate pan.
3. Using a handheld food processor (immersion blender), blitz the beans. As you blend them, gradually add the reserved cooking stock until the beans form a smooth purée that is not overly wet, but retains a little structure and stiffness.
4. Finish with butter, salt and pepper. Keep warm until plating.

…finally, fry the parsnips…
1. On the stovetop, heat a pan of oil to 350F/180.
2. Using a vegetable peeler shred the parsnip into long ribbons.
3. Add the parsnip in batches to the hot oil, frying just until golden, about 1 minute. Keep an eye on them and don’t let them burn.
4. Remove with a slotted spoon to paper towel to drain. Sprinkle with salt while hot.

To finish and plate
1. Remove the meat from the vacuum pouch.
2. Tear the meat into chunks and dip into the sauce, making sure each chunk is fully coated in the sauce.
3. Put some bean purée on the plate and arrange the meat on top of it.
4. Garnish with the parsnip crisps and arrange the beetroot on the side. Serve.

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