Pumpkin and Brisket Salad

1 serving

25 minutes

Pumpkin and brisket salad is a harmony of the rich flavor of smoked beef brisket and the tenderness of aromatic pumpkin. Originating from Italian cuisine, it combines traditional meat cooking techniques with unusual accents of Eastern sauces. The perfectly aged and smoked brisket is complemented by the lightness of spinach, rich almond crunch, and a soft egg with a runny yolk. Unagi sauce and demi-glace give the dish a deep caramel-soy hue, while lemon juice and olive oil highlight freshness and balance of flavors. This salad is not just an appetizer but a complete gastronomic experience where every detail plays its role in creating an exquisite palette of textures and aromas.

Energy value per serving

• Calories: 926.3
• Proteins: 23g
• Fats: 87.3g
• Carbohydrates: 17.9g

Ingredients

• Pumpkin: 150 g
• Spinach: 40 g
• Chicken egg: 1 pc
• Unagi sauce: 25 ml
• Olive oil: 5 ml
• Lemon juice: 2 ml
• Sea salt: 2 g
• Almond: 15 g
• Smoked brisket: 100 g
• Demi-glace sauce: 15 g

Cooking steps

1. Brisket is marbled beef brisket. For smoked brisket, a piece weighing 6.5 kg is used; trim the fat slightly and coat it with 150 grams of Dijon mustard, then roll in 180 grams of ground black pepper, 100 grams of sea salt, 10 grams of sweet paprika, 20 grams of granulated garlic, 5 grams of ground coriander, and 8 grams of ground cumin with a sprig of fresh thyme and let it rest in the refrigerator for 24 hours. Then smoke on alder chips for 6 hours at a temperature of 70–75 degrees Celsius and then wrap in foil for another 4 hours at a temperature of 85–90 degrees without smoking. Finally, let it cool and portion into servings of 100 grams with 15 grams of unagi and demiglace sauce for juiciness.

   Required ingredients:

   • Smoked brisket: 100 g
   • Unagi sauce: 25 ml
   • Demi-glace sauce: 15 g

2. Peel the pumpkin, chop it into medium cubes, salt it, and steam for 20-25 minutes at 100 degrees.

   Required ingredients:

   • Pumpkin: 150 g
   • Sea salt: 2 g

3. Boil the egg in boiling water for 5 minutes and then quickly cool it under cold water (result: the yolk should be slightly runny).

   Required ingredients:

   • Chicken egg: 1 piece

4. Boil almonds in boiling water for 2 minutes, cool them down, peel off the skin, dry them and fry in olive oil until golden brown, lightly salt.

   Required ingredients:

   • Almond: 15 g
   • Olive oil: 5 ml
   • Sea salt: 2 g

5. Wash the spinach, remove large stems and chop coarsely, add warm cooked pumpkin, season with unagi sauce, olive oil and lemon juice, place the warmed brisket in unagi and demi-glace and slightly tear it apart, decorate with chopped almonds, halved egg and finely chopped dried olives.

   Required ingredients:

   • Spinach: 40 g
   • Pumpkin: 150 g
   • Unagi sauce: 25 ml
   • Olive oil: 5 ml
   • Lemon juice: 2 ml
   • Smoked brisket: 100 g
   • Almond: 15 g
   • Chicken egg: 1 piece