Flatiron Brisket 6
- 2 kilos beef brisket, whole
- 20 grams sea salt
- 10 grams freshly ground black pepper
- 40 grams MAYA All-Purpose Flour
- 60 ml palm oil
- 60 grams garlic chopped
- 32 grams celery stalk chopped
- 1 piece bay leaf
- 80 grams red onions, chopped
- 1.1 liter red wine
- 2 liters purified water
- 80 ml soy sauce (silver swan)
- 80 ml vinegar Chinese black
- 39 ml soy sauce superior light
- 25 grams sugar white
- 8.5 grams sea salt (as desired)
- 50 grams leeks trimmed
- 20 grams red onion
- 50 grams carrots
- 50 grams celery whole, trimmed w/ leaves
Pat the whole slab of meat and dry with paper towels.
Mix salt and black pepper together and rub all over the meat.
Use a strainer and dust all sides of the meat with flour.
Heat up the griddle with oil and brown the meat on both sides using medium high heat.
Transfer meat to dutch oven or roasting pan w/ cover.
In a big stock pot, brown the garlic.
Add celery, bay leaf, and red onions and cook for 5 minutes on low heat until wilted.
Pour the wine and increase the heat, deglaze, and let the wine be absorbed.
Pour all together the remaining ingredients and bring to a boil.
When it starts to boil, add these vegetables (leeks, red onion, carrots and celery) and simmer for 20 minutes.
Pour onto the meat. It should be halfway at least.
Cover the roasting pan with its lid and place in the oven at 300°F or 150°C.
Turn the meat every 90 minutes so that a crust will not form.
TO CHECK DONENESS: Take out a small piece of meat from each slab and taste. Check if easy to chew. It's not enough to find out if it is fork tender.
NOTE: It will take 6 hours or more. Let the meat cool in the sauce before slicing it.