Rare Medium
Take brisket out of the fridge 30 minutes before cooking. Season brisket with salt and pepper. Place in a 120ml (12cm depth) gastronorm.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.raremedium.com.au.
Cooking tools:
- Gastronorm pan
- Carving knife
- Oven
- Stove
- Saucepan
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
Ingredients
- 1.3kg point end brisket
- Sea salt
- cracked pepper
- 200g brown onion, finely chopped
- 20g garlic cloves, crushed
- 15g fresh chilli, finely sliced
- 20g fresh coriander, chopped
- 15g ground cumin
- 15g paprika
- 800g can diced tomatoes
- 125ml apple cider vinegar
- 300ml chipotle barbeque sauce
- 1lt beef stock
- 60ml oil
- 10 Arepa’s, warmed through, split
- Smashed avocado
- Black beans
- Red onions and capsicums, julienne
- Coriander sprigs
- Plantains, sliced
- Mayonnaise
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