24 Hour Kobe Brisket

The Recipe for our new menu item "24-hour Kobe brisket with paprika red sauce on cheese curd potato puree
$21"
24 Hour Kobe Brisket
185 degree oven
1 Whole Beef Brisket
1 QT Red Wine
1 C Brandy......

3 QT Canned Tomato
3 # Mire Poix (peeled and chopped)
4 QT Veal Stock
Salt and Pepper

1) Liberally salt and pepper the brisket and bring to room temperature. Heat a heavy bottomed pan large enough to hold the brisket (or cut brisket to fit your largest pan). Sear both sides of the brisket and tranfer to a hotel pan.
2) Deglaze the pan with the red wine and pour over the brisket. Add the remaining ingredients, being sure the meat is fully submerged. Cover with plastic wrap and then foil. Bake at 185 degrees until fork tender (depending on size 16-36 hours).
3) Remove the brisket from the liquid and allow to cool. Skim the fat from the liquid and remove the bouquet. Strain the liquid into a pot and process the vegetables through a food mill back into the liquid. Simmer until it reaches a nice, saucy consistency. Season to taste.
4) Portion the cooled brisket into 6 oz blocks, re-heat in the sauce and serve

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The Flying Dutchman

Der fliegende Holländer (The Flying Dutchman) is an opera, with music and libretto by Richard Wagner. The story comes from the legend of the Flying Dutchman, about a ship captain condemned to sail until Judgment Day. It's also a new/old cocktail on our cocktail list, made with:
.....
2oz of our house infused Tangerine Gin
1/4 of an orange
1/4 of a lemon
3 drops of angostura bitters
and a aquavit wash for caraway, anise, fennel flavors.
Shaken and served up in a cocktail glass

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Our Mortadella recipe

INGREDIENTS

3½ pounds rabbit
2 pounds pork fat
68 grams salt
6 grams Insta Cure #1 curing salt
18 grams fresh garlic paste
30 grams granulated sugar
4 grams ground mace
.....

2 grams ground coriander
2 grams ground cinnamon
2 grams ground cayenne
624 grams crushed ice
75 grams blanched cottage bacon, pork fat or pancetta, diced into 3/8-inch cubes
61 grams shelled unsalted pistachios
4 grams coarsely cracked peppercorns
1 beef bung
METHOD

Chill the rabbit, fat, grinder parts, and food processor to 32ºF or less. Grind the shoulder through a small die into the chilled food processor bowl. Grind the fat into a separate chilled bowl and refrigerate.
Add the salt, curing salt, garlic paste, dextrose, mace, coriander, cinnamon, cayenne, and half of the ice to the meat. Blend the meat in the food processor to a smooth pink paste with a temperature of 42-45ºF. Push down the meat on the sides of bowl until fully incorporated and continue processing. Do not let the temperature of the mixture exceed 45ºF.
Once the meat is smooth add the remaining ice and the chilled ground fat to the food processor bowl. Blend the fat into the meat until a smooth paste is formed, pushing down the sides from time to time. Stop the machine when the paste reaches 58˚F-62˚F and transfer to a bowl. Add the meat mixture and fold in the pork jowl, pistachios, and peppercorns. Stuff the meat into a clean beef bung and pack it tightly so that there are no air pockets. Secure the end with a strong knot and create a loop.
Place the mortadella in a large pot and cover with cold water. Lay a plate over the mortadella to keep it submerged while cooking. Slowly heat the water to 160ºF and hold it there for the duration of the cooking. Cook for 4 hours or until the mortadella reaches an internal temperature of 155 ºF. Check the temperature every 45 minutes to monitor the cooking. When the mortadella reaches 155ºF, immediately plunge into an ice bath. Transfer to a refrigerator and serve after 2 days.

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