Brisket Roulade, Caramelized Onion & Schmaltz
🍳 oven
⏱ 480 min
🍽 serves 10
📋 16 ingredients
Nutrition per serving
826
calories
53.2g
protein
25.1g
carbs
54.2g
fat
Ingredients per serving
- 0.6 lbs brisket
- 0.4 oz Peeled Garlic
- 0.3 each Large Carrots
- 0.3 oz bay leaves
- 0.2 oz Onions
- 0.2 oz Parsnips
- 0.2 lb turnip
- 0.2 oz thyme
- 0.2 tbsp kuzu starch
- 0.15 cup Bartenura Cabernet
- 0.1 tbsp smoked Maldon salt
- 0.1 tsp cracked pepper
- 0.05 tbsp Schmaltz
- 0.05 oz mustard seeds
- 0.05 oz micro parsley
- 0.025 oz cashew horseradish crème
Method
1. Preheat oven to 325°F.
2. In a large pot, combine brisket, Bartenura Cabernet, mirepoix (carrots, onions), thyme, and bay leaves. Cover with water if necessary.
3. Braise the brisket in the oven for 6 hours or until very tender.
4. Remove the brisket from the braising liquid and let it cool to room temperature.
5. While the brisket is cooling, reduce the braising liquid by half over medium heat. Once reduced, whisk in schmaltz and kuzu starch to thicken. Set aside.
6. Preheat oven to 350°F. Roast garlic cloves until soft and golden brown, about 40 minutes.
7. Once cooled, slice the brisket thinly against the grain and layer with caramelized onions, roasted garlic, and schmaltz. Roll tightly and secure with kitchen twine.
8. Chill the rolled brisket overnight in the refrigerator.
9. The next day, slice the chilled brisket into 1-inch rounds.
10. Warm mini deli rolls on a blech or low heat in the oven until heated through.
11. Serve each slice of brisket roulade with a drizzle of the reduced braising liquid, pickled mustard seeds, cashew horseradish crème, smoked Maldon salt, cracked pepper, and micro parsley. Place on warmed mini deli rolls or alongside roasted root medley.
12. Garnish with additional micro parsley if desired.
