Maple brined and braised Irish beef brisket with oyster emulsion
Alyn Williams matches perfectly tender Irish beef brisket with vibrant, buttery vegetables and a salty oyster emulsion in this stunning dish. This recipe requir
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Ingredients
- 500g of beef brisket
- 2 sticks of celery, roughly chopped
- 1 Granny Smith apple, cored and quartered
- 3 sprigs of thyme
- 2 bay leaves
- 300ml of cider
- 50ml of maple syrup
- 1l chicken stock
- 1 tbsp of maple verjus, (Alyn uses Minus 8 Maple Brix Verjus)
- oil
- 1.5l water
- 120g of salt
- 140g of soft brown sugar
- 150g of maple syrup
- 55g of saltpetre
- 500g of ice cubes
- 4 oysters, in their shells
- 1g of agar agar
- 100ml of pomace oil
- 8 baby carrots, with tops
- 250ml of carrot juice
- 8 baby turnips, or navets
- 1 handful of alexanders, leaves only
- 100g of butter
- 200ml of chicken stock
- salt
- 1 bunch of French breakfast radish, finely sliced or shaved on a mandoline
- 1 romaine lettuce, leaves trimmed and washed
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