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PedroG

Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

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Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

Ingredients for 2 servings

about 400g well marbled Brisket

3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)

3 tablespoons extravirgin olive oil

3 tablespoons Cognac (brandy)

2 small onions, finely diced

½ yellow or red bell peppers cut into strips

90 g mixed mushrooms

100 ml of gravy from last Brisket (or concentrated stock)

1 teaspoon mustard, Dijon type

1 teaspoon paprika mild (not spicy!)

1 medium pickled cucumber cut into thin strips

2 tablespoons parsley, finely chopped

approx. 120g sour cream with herbs

Sous Vide - cooking

Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.

Preparing the sauce

At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.

Serving

Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).

And don't forget a glass of good red wine!

Enjoy your meal!

Pedro


Peter F. Gruber aka Pedro

eG Ethics Signatory

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