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Thursday, May 8, 2008

top chef braised beef brisket


Richard's recipe:
Braised Brisket of Beef:1 beef brisketA good amount Cajun spicesSalt and pepper to taste2 boxes dark brown sugar3 cups mustard (golden)
Andrew's recipe:
Creamed Spinach with Star Anise:4 cloves garlic (minced)Star anise to taste1 oz extra-virgin olive oil4 bags spinach1 pint heavy cream1/4 lb plugra (type of butter)2 lemons
Antonia's recipe:
Potato Gratin:1 cup creamSalt and pepper to taste1t garlic, minced4 Yukon potatoesReggiano to taste4T Butter
Caramelized Corn (for asparagus salad):4 corn cobsSalt and pepper to tasteSugar to tasteButter for sauteingSmall package asparagus


Richard's recipe:
Braised Brisket of Beef:Season brisket with spices, salt and pepper and grill aggressively to get a good flavor. Rub with brown sugar and mustard. Wrap in aluminum foil and cook at 250 degrees for 12 to 14 hours.
Andrew's recipe:
Creamed Spinach with Star Anise:Saute garlic and star anise in olive oil, add spinach and cover to allow spinach to wilt. Once spinach is wilted remove and drain. Place spinach in meat grinder and grind; set aside. Put cream on stove and reduce by 25% then fold in spinach. Just before service stir in butter and lemon juice.
Antonia's recipe:
Potato Gratin:Bring cream, salt, pepper and garlic to boil. Slice potatoes thin and layer potato, cream mixture, reggiano and butter until pan is full. Bake at 300 degrees for 2 hours. Caramelize top before service.
Caramelized Corn (for asparagus salad):Remove corn from cob. Saute in salt, pepper, sugar and butter until brown then add in asparagus and saute for several more minutes.

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