Smoked Beef Brisket with Creamed Potato & Carrots
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Long
Stage 1
65 °C
- Smoke
- 01:30 | -
Stage 2
85 °C
- Steam
- 08:00 | 65 °C
Stage 3
185 °C
- Convection
- 00:15 | 70 °C
- 1
| 500 | g | Beef Brisket 6x |
| 8 | each | Smoking Pucks |
| Ingredients | ||
| Cover Beef in a rub if desired, lay onto a wire rack & place in the oven with 4-8 pucks depending on the strength of smoke required. |
| 1. Food Preparation |
| Vacume as soon as smoking is completed and place into steam mode for required time. If not used, cool immediately after slow cook. Remove from pack & place on wire rack over a black tray in the oven on dry heat for 15 mins |
| 2. Cooking Instruction |
| slice to serve, with Pom Puree and sous vide Chanterney Carrots, reduce the liquor from pouch, with sautéed shallots and red wine & port and make a sauce. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
