Brisket with grilled beans and sweet potatoes
Difficulty
Easy Preparation time
60 Minutes Cooking time
36 Hours 
Equipment
Brisket is wonderfully tender and has a delicious flavor.
Instruction
1
Mix together all the spices for marinade. Rinse the brisket and pat dry. Massage the brisket with the spice rubVacuum seal in a suitable bag and leave in the fridge overnight. 2
On the next day, remove the brisket from the fridge and leave to rise to room temperature. Preheat the water bath to 65 degrees. 3
Cook the brisket for 36 hours at 65 degrees. 4
Mix the ketchup, BBQ sauce, Worcestershire sauce, maple syrup and smoked paprika to a spicy sauce. 5
Clean the beans. Blanch for 3 minutes in boiling water. Drain and rinse under cold water. 6
Peel the red onion and slice into thin rings. Lightly oil the beans. Carefully place on the grill and grill for a few minutes, turning them over with a pair of tongs as they cook. 7
Pluck the savory. Add the red onion rings and lemon juice to the grilled beans and give everything a good mix. Season with salt and pepper. Add a drop of olive oil and red wine vinegar. 8
Prepare the grill for indirect grilling. Pat dry with paper towel and coat with the spicy sauce. 9
Grill for 90 minutes on an indirect heat until crispy on all sides. 10
Cut the sweet potatoes into 1 cm thick slides. Oil lightly and season with salt and pepper. Grill on both sides over a moderate heat until golden brown. 11
Slice the brisket and serve with the sweet potatoes and bean salad. Serve the rest of the sauce as a dip. 
