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Brisket with grilled beans and sweet potatoes

03 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
60 Minutes
Cooking time
36 Hours

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.

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