Rare Medium

Red Meat Takeaway Solutions, Pro Tips - Beef

Meat Beef

Cut Brisket

Pre-heat oven to 95°C, 60% steam, 40% heat. Take the brisket out of the fridge for at least 30 minutes prior to starting.
Rub brisket with half of the barbeque sauce.
Combine the dry spices and sugar and coat the brisket evenly.
Place beef in a gastronorm tray 12 cm deep. Add beef stock to ¾ full.
Cover tightly with baking paper and foil. Cook for 10-12 hours until tender.
Remove from oven, take beef out of gastronorm. Strain braising liquid into a saucepan, cool and allow fat to rise to top. Remove fat.
To the strained liquid, add remaining barbeque sauce, bring to the boil and reduce to coating consistency.
Slice brisket across the grain.
To assemble - Place baguette bases on serving plates. Spread with lime mayonnaise, top with brisket, eggplant, kale, cucumbers and carrots.
Finish with green onions, coriander and chillies.