Hot soup with smoked brisket
4 servings
60 minutes
Recipe provided by Fornetto restaurant.
1
Prepare beef brisket: rub it with mustard and apply all dry ingredients (salt, ground pepper, granulated garlic, sweet paprika, cumin, coriander) and Provencal herbs - thyme and rosemary. Marinate in the refrigerator for 24 hours, then smoke on alder chips using hot smoking method for 6 hours while maintaining an internal temperature of 85 degrees Celsius. After 4 hours the meat will start to fall apart into fibers. Alternative: buy ready-made smoked beef brisket.
- Dijon mustard: 50 g
- Sea salt: 5 g
- Ground black pepper: 50 g
- Garlic powder: 5 g
- Sweet paprika: 2 g
- Ground coriander: 1 g
- Ground cumin (zira): 2 g
- Fresh thyme: 2 g
- Fresh rosemary: 1 g
- Alder sawdust: 300 g
2
Sauté slightly torn oyster mushrooms in olive oil.
- Olive oil: 25 ml
- Oyster mushrooms: 200 g
3
Add minced garlic and sliced leek.
- Garlic: 10 g
- Chili pepper: 2 g
- White part of leek: 50 g
4
Pour in chicken broth and bring to a boil.
- Chicken broth: 1200 ml
5
Add chopped sun-dried tomatoes, spinach, and shredded beef brisket.
- Sun-dried tomatoes: 40 g
- Spinach: 100 g
- Marbled beef: 1 kg
6
Add buckwheat noodles and cook for another 3 minutes until the noodles are ready, season with soy sauce and salt to taste.
- Buckwheat noodles: 70 g
- Soy sauce: 20 ml
- Sea salt: 5 g