Boneless Brisket with Herb Broth

Serves 12  (7 oz portions)

8 lbs. Certified Angus Beef™ boneless beef brisket, deckle off, cleaned, trimmed

2 large horse carrots, cleaned, peeled, diced

1 large celeriac, cleaned, peeled, diced

2 medium red onions, cleaned, diced

2 stalks leeks, cleaned, trimmed, diced

1/2 bunch parsley, stems, washed

1/2 bunch cilantro, stems, washed

3 bay leaves

1 Tbsp. white peppercorns

1/2 Tbsp. mustard seed

2 quarts chicken broth

1. In large stock pot, place all cleaned and prepared vegetables, herbs, and spices.  Fill pot 1/2 full with water.

2. Add chicken broth and bring to a boil, reduce to a simmer.  Add the boneless, cleaned brisket.  Slowly cook until meat is tender, 1 1/2 - 2 hours.  When meat is done, check with a baking needle. This should go in and out of the meat with ease.

3. Remove meat and let it rest.  Keep it warm with a small amount of stock just covering the meat.   Use 2 quarts of stock to prepare the herb broth.  Strain the remainder of stock, place in container and freeze for future use.

Herb Broth:

2 quarts stock, strained, defatted

1 Tbsp. basil, snipped

1 Tbsp. chives, snipped

6 oz. roam tomatoes, cleaned, peeled, seeded, julienned

White pepper, milled to taste

2 Tbsp. virgin olive oil

1. Place broth in rondeau and heat thoroughly. Add herbs and adjust seasoning with salt and pepper.  Just prior to serving, add herbs and finish with olive oil.  Remove from heat.

Root Vegetables and Potatoes:

24/2each potatoes, turned

24/2 each carrots, turned

24/2 each turned

24/2 each yellow turnips, turned

1. Clean and wash all vegetables.  Cook until tender and season with stock, salt and pepper.2. Slice brisket into thick slices against the grain, place in deep plates.  Add vegetables and potatoes, ladle generously with herb broth.

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