We bet you’ve never had a brisket like this before.
Chef Joe Churchman of Cuvee Ray Wine Bar and Restaurant in Rehoboth joins us in the DelmarvaLife Kitchen.
Sous Vide Brisket- green tomato, hominy, chorizo, avocado,cojita
Herb Salad
equal Parts
- Parsley
- Mint
- Basil
- Fennel Frawn
- 100g- Cojita
- 4 Ears of Sweet Corn
- Salt
- Grape Seed
- Chopped Parsley
- 500g-Hominy-Drained
- 1kg-Chorizo
Harissa
- 150g-Dried chili
- 150g-Mint
- 2pc-Lemon zest
- 2pc-Lemon Juice
- 60g-Cumin
- 60g-Fennel
- 30g-Caraway
- 10g-Clove
- 4pc-Garlic
- 2pc-Bay Leaf
- 300g-Grape Seed oil
Pickled Green Tomato
- 100g-Salt
- 100g-Sugar
- 4pc -Lime juice
Avocado Puree
- 3-Avocado
- 1pc-Lime juice
- 64g-Sour Cream
- 64g -Mayo
- to taste-Salt
Brisket- 3 kg
Brisket Brine
- 4kg -water
- 135g-Smoked Salt mix
- 180g-Brown Sugar
- 60g-Liquid Smoke
- 10g-Cure #1
Briskett-Mop
- 120g-Molasses
- 60g-Liquid Smoke
- 30g-Soy Sauce
Brisket- Rub
- 135g-Smoked Salt Mix
- 180g-Brown Sugar
- 60g-Paprika
- 60g-Chili Powder
- 15g-Onion Powder
- 60g-Cumin
- 50g-Black Pepper
- 60g-Mexican Cinnamon
- 7g- Clove
