Italian veal brisket cooked at low temperature with oriental spices, with a smoked flavour and accompanied by grilled mushrooms
Ingredients (4 people)
- 800 grams of Italian veal brisket
- 6 grams of cinnamon, cardamom and coriander (2 g per type)
- Salt and black pepper
- 400 grams of champignon mushrooms
- Extra virgin olive oil
Crush the spices with a pestle and mortar (the cinnamon in powder form, the cardamom and the coriander). Massage the brisket with this mixture, and only after massaging add the salt and pepper.
Place the veal brisket in a vacuum and cook in a bain marie with a Roner (precision immersion cooker) at 85°C for 6 hours. Clean the champignons and dress with oil, salt and pepper, and then grill.
When the brisket is cooked, remove it from the vacuum, taking care to place the cooking liquid to one side. Place the brisket in the oven at 220°C for 15 minutes with the smoking function. Cut the meat into 4 pieces, add the emulsified cooking juices as a sauce and the grilled mushrooms.
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