Recipe description:
Smoked Brisket with Mushroom Fricasse crowned Chef Youssef Akiki U.S. Beef Cooking Series. In this recipe, he chose time challenge and discussed the marbling factor in U.S. Black Angus beef.
Ingredients:
Brisket dry rub
• 50 g. Paprika
• 30 g. Dried Garlic flakes
• 5 g. Dried Onion flakes
• 15 g. Black Pepper Powder
• 5 g. Cumin powder
• 100 g. Brown Sugar
• 50 g. Salt
Smoked Mushroom Fricasse
• 100 g. Olive oil
• 50 g. Chopped fresh garlic
• 150 g. Fresh mushroom
• 200 g. Shitake mushroom
• 150 g. Oyster mushroom
• 1 Stick Cinnamon
• 2 g. Salt
• 1 g. Pepper
• 5 g. Oriental Incense"Bakhour"
Smoked Beef Brisket with mushroom fricassee
• 800 g. American Black Angus Beef Brisket
• Brisket Rub
• 500 g. Mushroom Fricasse
Garnish
• 5 Pickled onions
• 5 Mushroom button 5
• 40 g. Beef Juice
• 5 g. Herbs
Preparation:
1. Mix altogether and rub the brisket.
2. Heat olive oil, add the chopped garlic. Cut mushrooms into quarters, add to the garlic, salt, pepper, cinnamon stick. Make a hole in the middle of the pot, add charcoal, oriental incense "bakhour" and close the pot to get the infusion. Cook for 10 minutes.
3. Preheat the smoker, add the beef without any rub for 10 hours, every 2 hours, add some wet wood chips, and charcoal. Keep it at around 75 degrees Celsius. 10 hours later, rub with the mixture and put back in smoker for another 4 hours. Slice the meat, add on the plate, place the mushroom next to it, add the beef juice, herbs, pickled onions and some mushroom buttons for decoration.