Beef Brisket and Bordelaise Sauce - Chef Recipe by Valentino Acuzar.

Ingredients

160 g beef brisket
2 Dutch carrots
100 g truffle parsnip purée
100 g broccolini
80 g Bordelaise sauce
5 g fried leek

Method

Slow cook the beef brisket for 48 hours with a five-spice broth and reduction.

Steam parsnip with butter, then purée.

Honey glaze and roast Dutch carrots.

Blanch broccolini and then grill with a little olive oil.

Finely slice leek to angel hair thickness, air dry and then flash fry for 45 seconds on a low heat.

Fry shallots in butter, red wine reduction, vegetable stock and beef jus to make Bordelaise sauce.