Join the Chef's Roll community, click here to get linked into a world of opportunities.

Wagyu Brisket Hash

Dish: 24 hours sous vide Wagyu brisket with mole verde, Oaxacan cheese, roasted butternut squash, spinach, pickled red onion, cilantro and 75 degree eggs.
 
Featured Equipment: The Breville Immersion Circulator to sous vide the brisket and 75 degree eggs. 

 

by Chef Moira Hill


This recipe was made in partnership with Breville.


Spice Mix

INGREDIENTS

  • 4 cups Salt
  • 4 cups Brown sugar
  • 2 tsp. Cayenne
  • 2 tbsp. Cracked black pepper
  • 1 tbsp. Dried parsley
  • 1 tbsp. Mustard powder

METHOD

  1. Score the fat side of the Brisket and cut into 10 oz. cuts to fit into vacuum seal bags. Rub all sides of the brisket with dry spice mix.

Brisket & Hash

INGREDIENTS

  • 10 oz. cuts Wagyu brisket
  • Roasted butternut squash
  • Spinach
  • Mole verde
  • Oaxacan cheese
  • 2 ea. Eggs, sous vide
  • Pickled red onion & cilantro

METHOD

  1. Bag Brisket and Place in Sous Vide water set at 140 degrees F for 24 hours.
  2. After the 24 hours take out and ice down the bags. Remove the Brisket from the bags. Place on a sheet tray with a wire rack. Place the brisket fat side down. And put oven at 300 degrees F for 30 mins to bring up to temp and render any additional tissue fat.
  3. Cut into large dice and sear with butter on a large sauté pan. Add in the roasted butternut squash and spinach. Finish with the mole and cheese at the end.
  4. Then take two eggs sous vide prior at 75 degrees Celcius for 30 mins.
  5. Place “poached” eggs in the middle and finish with pickled red onion and cilantro.