Brisket Points

Professional Veal Brisket Point Recipes

Braised Veal Brisket with Honey-Mustard Jus

By Jonathan Mandel from The French Culinary Institute, NYC in New York, NY

Ingredients for the Sauce:

Liquid left over from braise

Roux (see below)

1 cup honey

½ cup Dijon mustard

Procedure for the Braise:

Preheat oven to 325 degrees. Heat the oil in a roasting pan over high heat.

Score the brisket on both sides. Season lightly with salt and pepper. Sprinkle the flour evenly all over brisket,

and shake off excess. Lower into the hot roasting pan, and brown evenly on all sides. Remove from pan, and

add the vegetables, thyme, bay leaves and cracked pepper. Lower the heat slightly and sweat for about 5 minutes.

Deglaze with the wine, and dissolve the caramelized bits which have accumulated at the bottom of the pan. Once the

wine has reduced by half, add the stock. Return the meat, and add enough water to come halfway up the sides of

the brisket. Bring to a boil. Reduce to a simmer, and cover tightly with aluminum foil. Place in the preheated 325-degree

oven, and cook for about 1 ½ - 2 hours, or until the meat is fork-tender.

Remove the brisket from the pan, and allow it to rest for at least 20 minutes on the cutting board.

Procedure for the Sauce:

Strain the braising liquid into a saucepan, and discard the vegetables. De-fat if necessary, and set aside.

Make a Roux:

Add equal portions by weight of flour and vegetable oil to a small skillet, and stir constantly over low heat for 2-3 minutes.

Start with 1 Tbsp. of vegetable oil and 2 Tbsp. of flour. Add the cooked roux to the strained braising liquid and bring

to a boil. Reduce heat to low. Once the sauce coats the back of a spoon, it is thick enough. This may require more roux.

Mix the honey and mustard together. When the correct consistency in the sauce is achieved, add the honey-mustard

mixture to the sauce and stir. Check the seasoning, and add salt if necessary. More or less of the 2:1 mix of honey:

mustard may be used; season to taste.

Slice the rested brisket against the grain, and drizzle with sauce.

Serve hot with a puree of parsnip and an arugula salad.

Le Quebecois Naturally Raised Corned Veal, New Potatoes and Red Cabbage Slaw

By Andrew Gilbert from Northeast kingdom in Brooklyn, NY

Directions:

Combine the above and bring to boil, cool completely.Place brisket in brine and weigh it down with a plate so that it

is submergeed. Brine for 5 days in the refrigerator.

After 5 days rinse the brisket and place in hotel pan, cover with water and fresh dill braise at 350f for 3 hours.

Strain the brasing liquid and skim the fat. Allow brisket to cool then wrap tight with plastic wrap.

Ingredients for the Red Cabbage Slaw:

I medium head red cabbage core removed, finely sliced

1 clove garlic fine chop

1 lemon zest and juice

2tbsp chopped fresh dill

2tbsp red wine vinegar

1/2 cucumber peeled, deseeded, juliene

generous amount of kosher salt and black pepper to taste

Directions:

Combine above in large bowl and cover with plastic wrap, leave for at least 1 day, it gets better after a couple of days

when the cabbage breaks down a little, stir from time to time.

Directions for the Potatoes:

Use any kind of new potato, wash and boil until fork tender in salted already boiling water (15-20 min).

Drain and dress with a little butter and parsley salt and pepper.

To serve:

Slice brisket across the grain and place in skillet, cover with reserved braising liquid and reheat. when hot stir

in some fresh parsley. serve in large bowl with red cabbage slaw, new potatos and dijon mustard.