| Prep Time | 30 minutes |
| Cook Time | 3,75 hours |
| Servings |
people
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Ingredients
- 2 kg beef brisket (point end), trimmed
- 1 tbsp cumin
- 1 tbsp coriander
- 2 tbsp paprika
- salt
- pepper
- 2 cloves garlic
- olive oil
- 2 cups Beef stock
- pickled vegetables
- 2 tbsp honey
- 4 tbsp apple cider vinegar
- 2 carrots
- 1 zucchini
- 1 cucumber
Miso dressing
- 0,5 cup tahini
- 3 tbsp white miso
- 2 tbsp apple cider vinegar
- 0,5 cup warm water
- 1 tbsp honey (optional)
Remaining ingredients
- 2 cups buckwheat, soaked in water overnight
- 1 tbsp sesame oil
- 3 tbsp sesame seeds, toasted
- 100 g oyster mushrooms, trimmed
- 4 eggs
- 1 cup coriander, washed and picked
- 0,5 cup shallots, finely sliced
Ingredients
Miso dressing
Remaining ingredients
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Instructions
- Combine the dry spices, salt, pepper, garlic and oil. Make a few incisions in the brisket then rub all over with the marinade. Leave overnight for best results, however it is ok to cook straight away if needed.
- Preheat an oven to 200?C. Place the brisket along with any extra marinade in a baking tray. Pour over the beef stock and cover the tray with baking paper followed by foil.
- Place the brisket in the oven and cook for 30 minutes, then lower the temperature 140?C and cook for a further 3 hours, checking after 2 hours. The brisket is ready when the meat falls apart on prodding with some tongs. Allow the brisket to cool for 30 minutes then using a fork shred the beef, mixing some of the cooking liquid back in and adjust the seasoning to taste.
- While the brisket is cooking, bring a medium saucepan of water to the boil, drain the soaking buckwheat then add to the boiling water. Cook for 3 minutes, drain and allow to cool. Stir through the sesame oil and seeds and set aside.
- To make the pickled vegetables, combine the honey & apple cider vinegar in a glass bowl. Cut the cucumber, zucchini & carrot into matchsticks. Toss with the honey/vinegar mixture and leave for 15-20 minutes. Rinse, drain and squeeze the vegetables dry. Marinate in the vinegar mixture. Leave for at least 1 hour, then drain and store in the fridge.
- Once the brisket has cooled and been shredded, heat a medium fry pan, add the oil and mushrooms, season with a little salt and cook until just wilted and starting to colour. Set aside. Add more oil to the pan and fry the eggs to your liking.
- To serve, spoon some cooked buckwheat into the bowls, top with mushrooms, beef, pickled vegetables and a fried egg. Mix all the ingredients for the miso dressing, spoon over bowl and finish with the coriander and shallots.
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